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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 164.4
  • Total Fat: 1.6 g
  • Cholesterol: 68.4 mg
  • Sodium: 226.9 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 27.8 g

View full nutritional breakdown of Slow Cooker Rosemary Chicken Breasts calories by ingredient
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Slow Cooker Rosemary Chicken Breasts

Submitted by: NLAW81
Slow Cooker Rosemary Chicken Breasts

Introduction

A tender and delicious meal courtesy of the slow cooker. A tender and delicious meal courtesy of the slow cooker.
Number of Servings: 4

Ingredients

    4 boneless, skinless chicken breast halves
    1-1/2 tsp balsamic vinegar
    1 tsp garlic powder or granulated garlic (better)
    1 tbsp lemon juice
    1/4 tsp salt
    1/8 tsp pepper
    1/2 cup dry white wine
    1/2 tsp dried rosemary
    1/2 cup fresh, diced tomato

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Directions

Place chicken in slow cooker.
Mix vinegar, garlic, lemon juice, salt, pepper and wine. Pour over chicken.
Cover. Cook on low for 6 hours or high for 3 hours.
1/2 hour before end time, stir in rosemary and tomato.

Number of Servings: 4

Recipe submitted by SparkPeople user NLAW81.






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Member Ratings For This Recipe


  • Very Good
    3 of 3 people found this review helpful
    This was delicious and the chicken was so tender. I did use chicken broth instead of white wine though. I made this many times during Phase 1 of South Beach. Thanks for the great recipe! - 10/1/08

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  • Very Good
    2 of 2 people found this review helpful
    Smelled WONDERFUL! I did not use the wine (bullion instead) and forgot the tomato. Next time, will try the canned tomatoes as suggested. Served with brown rice--the "sauce" was great on the rice. - 3/26/13

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  • Bad
    2 of 2 people found this review helpful
    I was really dissappointed with this recipe...I thought it would turn out great. The wine taste was overpowering and I tried to fix the end result, but still ended up with a slightly average dish. Will not make again, sorry! - 10/14/09

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  • 1 of 1 people found this review helpful
    Try Chicken Broth in place of Wine
    Skip the Tomatoes - 9/27/13

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  • 1 of 1 people found this review helpful
    This recipe was excellent! I added chicken broth in addition to the white wine, bringing it up to about a cup of liquid, poured in canned Italian stewed tomatoes to cook the full duration (juices included), and added sliced portabellas. - 12/31/09

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  • Very Good
    1 of 1 people found this review helpful
    I liked this recipe but I would probably add 2-3 tomatoes at the end to add more flavor and maybe increase the garlic. This is a great basic recipe that you can play around with to individualize - 7/18/08

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  • Excellent taste! - 1/24/14

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  • I forgot the tomato, but the recipe still turned out great! I shredded the leftover chicken with some reduced-fat veganaise and rolled it up into a whole-wheat tortilla with some lettuce to make a wrap. Delicious! - 8/30/12

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  • I used 1 c. chicken broth in place of wine. Try 1/2 tsp. salt and some onion powder next time. - 8/29/12

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  • Enjoyed this alot! - 4/28/12

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  • This was so easy and my husband and I both loved it. He claimed the leftovers before I did so he gets to have it again for lunch tomorrow! I am sure we will be making this one again! - 1/25/12

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  • This was just okay. I thought the sauce had an overpowering tang to it. I thickened it for putting on potatoes. Good thing because it's the only way we could eat the chicken because it was so dry after the stated time on low. Would recommend 4hrs max and add dry herbs during cooking not after. - 11/21/11

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  • I found this in the SparkPeople cook book and made it for my family tonight for dinner. I didn't have white wine, so I used red instead and we were out of rosemary (how I don't know) so I used Marjoram. It was SO tender and delicious and my parents loved it. - 11/2/11

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  • This was okay though it came out very dry. I only cooked it on low for 4 hours and was bone dry. Substituted juice for the wine. Not sure I will make it again. - 9/4/10

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  • I added a bag of frozen carrots. Also, I used fresh rosemary at the end and also added about 3/4 cup white rice with the rosemary. Solid base recipe. - 7/9/10

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  • i assume the calorie count of 600+ should be divided by 4? You note a serving size of 1, but the recipe calls for 4 chicken breasts. - 2/1/10

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  • Yummy, it was super easy, not to mention easy to add your favorite veggies too! I even started with frozen breasts!! Woo Hoo - 5/27/09

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  • Very good, but I would definitely add some carrots or other veggies next time. - 12/3/08

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  • I made this tonight for dinner. Hubby and I both liked it a lot. Very quick and easy. - 8/21/08

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  • Everyone loved this- added baby carrots & a large yellow squash from the garden, & I used a can of diced Italian tomatoes at the end. Served it with homemade mashed potatoes, and added some broccoli on the side. - 7/28/08

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  • I added some rosemary honey I had in the cupboard and wow this was just delicious - 6/16/08

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  • My husband and I really enjoyed the flavor, but I definitely would like to try it again with some type of vegetable thrown in to the mix too. - 4/23/08

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  • I made a few adjustments from some of the ratings. I think I put just a bit to much rosemary in it because it way over took the rest of the meal. But will try it again, didn't have any carrots and that actually sounds like a good addition to it. - 1/18/08

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  • I have made this several times, and shared the recipe with others. I love it! - 12/27/07

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  • Very Good
    0 of 1 people found this review helpful
    I made this last night. Very easy and tasty, but I used canned diced tomatoes with onion and garlic. I also added a little more garlic and rosemary than called for. Very tasty! - 11/30/07

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