ROSEMARY CHICKEN FOR THE CROCK POT
Make and share this Rosemary Chicken for the Crock Pot recipe from Food.com.
Provided by NELady
Categories Whole Chicken
Time 7h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Into a 4 or 5-quart crock pot, put potatoes, carrots, onion, salt and pepper; mix well.
- Tuck rosemary sprigs under breast skin of chicken; place in cooker.
- Pour chicken broth other top.
- Cover and cook on low 7 to 9 hours or on high 3 1/2-5 hours (if you cook on high, use 1 cup broth).
- Remove to large servinc platter; remove skin from chicken and discard; carve chicken and serve with potatoes and carrots.
Nutrition Facts : Calories 747.8, Fat 35.5, SaturatedFat 10.1, Cholesterol 160.4, Sodium 844.6, Carbohydrate 60.9, Fiber 7.5, Sugar 7.7, Protein 44.7
ROSEMARY CHICKEN FOR CROCK POT OR DUTCH OVEN
A beginner-easy recipe that tastes harder to make than it is. This is one of my fallback, "I don't know what to make for dinner tonight," standards and the family never gets tire of it. The meat just falls off the bones! Its also a flavorful way to prepare chicken for use in the hundreds of recipes that call for pre-cooked chicken. With a family of 6 including low-carbers and hungry teens I usually double it in my 6qt oval but I wrote it the way I learned it 20 years ago.
Provided by 3KillerBs
Categories Chicken
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put the chicken into your crock pot or dutch oven.
- Sprinkle with rosemary leaves and garlic slivers.
- Pour a little wine into the cavity and the rest into the bottom on the pot.
- Cook 6-8 hours in the crock pot on low or 3-4 hours at 300°F in the Dutch oven.
- Tip -- you may brown the chicken in olive oil first for a prettier bird, but since I remove the skin before serving I don't bother.
Nutrition Facts : Calories 208.6, Fat 11.7, SaturatedFat 3.3, Cholesterol 53.5, Sodium 53, Carbohydrate 2, Fiber 0.1, Sugar 0.6, Protein 12.7
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- Finely chop enough rosemary leaves to get 1 tablespoon. Set the remaining springs aside. In a small bowl, combine the chopped rosemary, 1 1/2 teaspoons of the salt, the paprika, garlic powder, onion powder, dried thyme and pepper.
- Place the potatoes in one side of a 6 quart oval slow cooker and put the carrots in the other side. Season with the remaining 1/2 teaspoon salt. Top with 2 rosemary sprigs.
- Rub the spice mixture all over the chicken and stuff the cavity with the remaining 4 rosemary sprigs. Transfer the chicken to the slow cooker, putting it on top of the vegetables, breast side up.
- Cover and cook on low for 8 hours, until the chicken is cooked through and falls off the bone and the vegetables are tender. Using a wide spatula, carefully transfer the chicken to a dish or platter. Transfer the vegetables to a separate platter. Discard the skin and rosemary sprigs and carve the chicken. Place the jus in a gravy separator and serve with the chicken and vegetables.
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