Crockpot Rosemary Garlic Roasted Chicken with Carrots & Potatoes

Crockpot Rosemary Garlic Roasted Chicken with Carrots & Potatoes
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 390.4
  • Total Fat: 12.4 g
  • Cholesterol: 69.4 mg
  • Sodium: 1,117.3 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 9.1 g
  • Protein: 22.5 g

View full nutritional breakdown of Crockpot Rosemary Garlic Roasted Chicken with Carrots & Potatoes calories by ingredient
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Introduction

Roasted Rosemary and Garlic chicken slow-cooked with carrots and potatoes. Roasted Rosemary and Garlic chicken slow-cooked with carrots and potatoes.
Number of Servings: 5

Ingredients

    9 oz Baby Carrots
    6 Chicken Thighs
    2 tbsp fresh Rosemary, chopped
    1 tbsp Paprika
    2 tsp Salt
    1 tsp Black Pepper
    4 clove fresh Garlic, minced
    3 tbsp Extra Virgin Olive Oil
    0.5 cup Chicken Stock
    6 small roasting potatoes, quartered
    1 Lemon

Tips

The key to this dish is to brown the chicken before it goes into the slow cooker. Picture does not show the potatoes.


Directions

1. Place carrots in single layer in 5-qt slow cooker

2. Pat raw chicken with paper towels to remove excess moisture.

3. Mix chopped rosemary, paprika, salt, and black pepper in a medium bowl. Rub the mixture over the raw chicken; set aside.

4. In a large skillet saute olive oil and minced garlic on medium heat for 2 minutes or until garlic is golden brown. Transfer the garlic to a bowl with a slotted spoon; reserve oil in skillet.

5. Cook the chicken in reserved oil in skillet 3-4 minutes on each side or until deep golden brown.

6. Transfer the cooked chicken to the slow cooker; reserve olive oil and drippings in skillet.

7. Add chicken broth and cooked minced garlic to the skillet. Stir together on medium heat for 1 minute. Pour over chicken in the slow cooker. Cover and cook on HIGH for 2 hours.

8. Toss quartered raw potatoes with olive oil, salt, and pepper. Add to slow cooker. Evenly place sliced lemon on top of chicken and potatoes. Cover and cook another 2 hours on HIGH.


Serving Size: Makes 5 servings

TAGS:  Poultry |

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