chicken | main course | slow cooker
Slow Cooked Lemon Rosemary Chicken
Prep Time: 10 minutes Cooking Time: 4.5 hours 4 servings
Products included in recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Granny's Whole Chicken |
| 3 cups | 750 ml | baby potatoes, halved or quartered |
| 1 cup | 250 ml | peeled baby carrots |
| 3 cloves | garlic, coarsely chopped |
| 2 tbsp | 30 ml | fresh rosemary, chopped (or 1/2 tsp | 2.5 ml dried) |
| 1/4 cup | 65 ml | chicken stock, homemade or low sodium |
| 1 | lemon, juice only |
| 1 tsp | 5 ml | sea salt |
| 1/4 tsp | 1.25 ml | freshly ground black pepper |
Directions
- Microwave potatoes on high for 4.5 minutes, place in bottom of a 6-7 quart slow cooker.
- Microwave carrots on high for 2.5 minutes, then add to cooker.
- Add garlic. Unwrap frozen whole chicken and place in cooker.
- Pour stock, then lemon juice over chicken.
- Sprinkle rosemary and salt over chicken then cook on high setting for 4.5 hours. When finished, cooker should then switch to warm.
- When ready to serve, place whole chicken on a platter with vegetables.
- Drizzle juices over it and add freshly ground black pepper.
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