Crock Pot Lemon Rosemary Chicken Recipes
SLOW COOKER LEMON HERB DRUMSTICKS
Get in my belly! Lemon and rosemary dancing with white wine slowly in the crockpot brings a zesty flavor to drumsticks. An overnight marinade works best for the fullest seasoning.
Provided by nebulized
Time 5h
Yield 8
Number Of Ingredients 8
Steps:
- Put drumsticks in a large plastic bag. Mix all remaining ingredients together and add to the drumsticks, turning bag to cover all. Refrigerate for 2 to 4 hours or overnight. When ready to cook put everything in the crock pot and cook for 4 to 6 hours on low or until the chicken is cooked. If desired: place drumsticks in a baking pan and broil for a few minutes to brown, then serve.
Nutrition Facts :
CHICKEN BREASTS WITH LEMON AND FRESH ROSEMARY (CROCK POT)
Recipe is from my new Hamilton Beach 3 in One Slow Cooker. ---- NOTE: Recipe is for the 2-quart cooker; for larger pots, please double the recipe! ---------------- Per Chef BuggsyMate's review, I've reduced the paprika amount from 2-3 tablespoons smoked paprika to 1 tablespoon! If you want your chicken extra smokey, please use more --
Provided by KerfuffleUponWincle
Categories Chicken Breast
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Note: For easier serving, cut chicken breasts in half before crocking!
- Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish. (For larger pots, please double the recipe!).
- Pour lemon juice (and optional zest) over chicken breasts.
- Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
- Top with rosemary sprig.
- Cook on LOW for approximately 4 hours, or on HIGH for 3 1/2 hours, or until chicken reaches an internal temperature of 180F on a meat thermometer.
- Serves 6.
Nutrition Facts : Calories 129.2, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 239.8, Carbohydrate 1.3, Fiber 0.3, Sugar 0.2, Protein 15.3
CROCK POT ROSEMARY CHICKEN RECIPE
Moist and tender Crock Pot Rosemary Chicken made with baby red potatoes, fresh rosemary, red potatoes, onion and garlic made is a delicious way to cook a whole chicken in the crock pot.
Provided by Arlene Mobley - Flour On My Face
Categories Main Dish
Time 4h15m
Number Of Ingredients 10
Steps:
- Rinse and cut the potatoes into quarters.
- Place them in the bottom of the crock pot.
- Place 3/4 of the onion quarters, 6 garlic cloves and 1 or 2 sprigs of rosemary (depends on how large the sprigs are) arranged over the potatoes in the crock pot.
- Sprinkle with salt and pepper.
- Pour the chicken stock and the cooking wine into the crock pot.
- Clean the chicken by removing the neck and gizzards from the cavity of the chicken and discard. Rinse the whole chicken and pat dry with paper towels.
- Sprinkle the bird with paprika and rub over the entire chicken. Wash hands well with soap and hot water after touching uncooked poultry!
- Put the remaining onions quarters and rosemary sprigs into the cavity of the chicken.
- Place the chicken in the crock pot on top of the potatoes.
- Place the lid on the crock pot and cook on high for 4 to 4 1/2 hours or until the internal temperature of the chicken has reached 165 F. or higher.
- Carefully transfer the chicken and vegetables to a roasting pan. Preheat the oven on the broiler setting to 475 F. degrees.
- Place the roasting pan in the oven and brown the chicken for about 5 minutes. Turn the roasting pan and brown for another 5 minutes or until the chicken skin is a golden brown.
- Carefully remove the roasting pan from the oven. Carve the chicken and serve right from the roasting pan.
- Makes 4 to 6 servings.
Nutrition Facts : ServingSize 1 Serving, Calories 788 kcal, Sugar 5 g, Sodium 650 mg, Fat 43 g, SaturatedFat 12 g, Carbohydrate 42 g, Fiber 5 g, Protein 53 g, Cholesterol 238 mg
CROCK POT LEMON-ROSEMARY CHICKEN
This easy recipe requires a little prep time but is well worth it with tender, juicy chicken breasts.
Provided by Lacy5843
Categories Chicken
Time 11h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Close bag and marinate in refrigerator 3 to 4 hours, turning bag occasionally.
- Place chicken in the slow cooker and pour marinade over.
- Cover and cook for 6 to 8 hours, or until tender, basting occasionally with the marinade, if possible.
- You may add frozen broccoli and carrots about 1 to 1 1/2 hours before done.
Nutrition Facts : Calories 233.2, Fat 7.9, SaturatedFat 1.4, Cholesterol 109, Sodium 343.4, Carbohydrate 2.6, Fiber 0.3, Sugar 0.8, Protein 36.3
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