I made this lemon, rosemary chicken a few days ago and it turned out great! I modified the recipe I found on the
A Year of Slow Cooking site since I didn't have a whole chicken on hand that night. I love the way the lemon subtly infused into the meat! The beauty of the slow cooker is the delicious, flavorful results you get from cooking meats low and slow. It was great that night with rice and vegetables and equally delicious the next day chunked up in a tasty green salad. Enjoy!
Recipe: (serves 4-6)
Ingredients:
5 boneless, skinless chicken breasts, frozen is okay too
1 cup low sodium chicken broth
5 sprigs fresh rosemary, wash well & leave whole*
1 lemon, thinly sliced
2 cloves garlic, roughly chopped
1/4 teaspoon salt
pepper
Directions:
1. Place chicken breasts in the bottom of the slow cooker, top with chicken broth, rosemary, garlic, salt and a few twists of freshly ground black pepper. Arrange lemon slices on top.
2. Cook on high for 4-6 hours. *(I suggest leaving the rosemary on the stems to make it easier to fish out when the chicken is done, I just added the leaves and it was a bit tedious to remove at the end)
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1 comment:
Looks so good, can't wait to try it!
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