Crockpot Garlic Rosemary Chicken

Crockpot Garlic-Rosemary Chicken
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Wednesday, August 5, 2009 at 6:44pm
A nice recipe originally from Weight WatchersIngredients1 (5 lb) roasting chicken2 (5 inch) fresh rosemary sprigs2 celery stalks, each cut into 4 pieces2 small onions, quartered16 garlic cloves1 Tbsp. lemon juice1/2 tsp. salt (I prefer garlic salt)1/2 tsp. black pepper1/2 tsp. paprikaDirectionsRemove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat and remove skin. [In addition to the spices listed above, I liberally apply garlic salt and black pepper in the cavity of the chicken at this point.] Place rosemary sprigs, celery, 4 onion wedges, and 4 garlic cloves in cavity of chicken, and tie legs together with twine. Place chicken, breast side up, in crockpot, then add remaining onion and garlic. Drizzle lemon juice over chicken, then sprinkle with salt, black pepper, and paprika. Cover with lid and cook on high for 1 hour. Reduce to low heat and cook 6 hours or until chicken is tender. Discard rosemary. Serve chicken with vegetables and garlic.
Chloe Raum
For Chicken Breasts: rub the lemon juice on both sides, salt/pepper as you like and then throw it all in the crockpot. You might need to check on it and add a little more moisture if it seems dry while cooking. (For Rebekah)

Adding to another suggestion of putting fresh rosemary under the skin, since its going in the crockpot it wont dry so i actually use a knife and pierce small slit on the chicken along the breast and thighs and insert crushed cloves of garlic in the holes along with the rosemary. its good on a roast too if you cover it with foil and then darken under a broiler for 12-15 mins.

It's true that if you leave all the skin on, you can make the slits and insert all sorts of succulent flavors and that would retain even more moisture. But I was happy that even with most of the skin removed, the whole chicken was still swimming in juice according to the original recipe. But if using just chicken breasts, that's when I think it might get too dry and need some extra liquids. CR

Hawaiian Haystack

2 cans cream of chicken soup
1 Cup chicken broth
2 cups chicken mix (make a mix, thawed) (recipe below)
4 cups cooked rice
1 can chow mein noodles
3 med. tomatoes, chopped or sliced
1 cup chopped celery
1/2 c chopped green pepper
1/2 c chopped green onion
1 (20 oz) can Pineapple chunks, drained
1 c grated cheddar cheese
1/2 c slivered almonds
1/2 c coconut

Combine soup, broth, and chicken mix to make gravy. Simmer until heated through.

Serve over Rice, then add toppings.


CHICKEN MIX (Make-a-mix)
11 lbs chicken (4 med fryers), cut up4 qts cold water
3 TBSP parsley flakes
4 Carrots, peeled and chopped, sliced
4 tsp salt
1/2 tsp pepper
2 tsp basil

combine all ingredients in a large kettle or dutch oven. Cover and cook over high heat, till water boils. Simmer till meat is tender, abt 1 1/2 hrs. Remove from heat. Strain broth and refrigerate till fat can be skimmed off. Cool chicken, then remove and discard bones and skin. Put chickem mix into six 1 pint containers with 1/2 inch space at the top. Pour broth into six more 1 pint containers, with 1/2 inch at top. Seal and label containers. Freeze, use within 3 months.

For one meal at a time reduce the amount of chicken and use 2 carrots, and reduce other ingred.'s and make as directed. Use 1 cup broth for the gravy.