Crockpot Rosemary Thyme Chicken Food

CROCKPOT ROSEMARY THYME CHICKEN

Steps:

• 1. Wash chicken and stuff onion in cavity. Give chicken a massage with olive oil.
• 2. Combine rosemary and thyme and rub underneath breast skin. Sprinkle onion powder over chicken along with a little extra rosemary and thyme. Salt and freshly cracked pepper to taste.
• 3. Cook in crockpot on low until chicken reaches internal temperature of 180 degrees, or until done. Crockpots vary somewhat, I would guess at least 6 hours. Check for doneness.

SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
• Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).

CROCK POT GARLIC-ROSEMARY CHICKEN BREAST

Steps:

• Place butter and garlic in microwave-safe bowl and heat until butter is soft; blend together.
• Roll chicken breasts in garlic-butter mixture and place in crock pot.
• Sprinkle chicken breasts with salt, pepper, parsley and rosemary.
• Add broth to bowl with remaining garlic-butter, reheat if necessary to allow smooth blending, and add mixture to crock pot.
• Cook on low setting for 6 - 8 hours.
• Serving size is approximately half a chicken breast and a small amount of sauce.

CHICKEN BREASTS WITH LEMON AND FRESH ROSEMARY (CROCK POT)

Steps:

• Note: For easier serving, cut chicken breasts in half before crocking!
• Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish. (For larger pots, please double the recipe!).
• Pour lemon juice (and optional zest) over chicken breasts.
• Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
• Top with rosemary sprig.
• Cook on LOW for approximately 4 hours, or on HIGH for 3 1/2 hours, or until chicken reaches an internal temperature of 180F on a meat thermometer.
• Serves 6.

CHICKEN BREASTS WITH ROSEMARY AND THYME

Steps:

• Preheat the oven to 375°.
• Press a rosemary and thyme sprig on each chicken breast.
• Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
• In a large nonstick, ovenproof skillet, heat the olive oil until shimmering.
• Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes.
• Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer.
• Transfer the skillet to the oven and roast the chicken for 20 minutes, or until the juices run clear when the breast is pierced near the wing joint.
• Transfer the chicken breasts from the skillet to a platter, cover and keep warm.
• Pour off any fat in the skillet and set the skillet over a burner.
• Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan.
• Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute.
• Pour the pan sauce into a bowl and serve with the chicken.

SPRING-THYME CHICKEN STEW

Steps:

• Place potatoes, onion and carrots in a 3-qt. slow cooker. Sprinkle with flour, garlic, lemon zest, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves., Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle servings with parsley.

CROCK POT ROASTED CHICKEN WITH ROSEMARY AND GARLIC

Steps:

• Clean and dry the chicken.
• Starting at the neck cavity, carefully loosen skin from the breast with you fingers.
• Insert 2-3 garlic pieces and 2 springs of rosemary under the breast skin at the edge of the wings.
• Continue pulling skin and insert 2 rosemary sprigs and 2 garlic pieces under drumstick skin.
• Make a small slit in skin on each wing.
• Insert a garlic piece and a rosemary sprig into each.
• Insert 2 garlic pieces and 2 rosemary sprigs in body cavity, then tie the legs together Place the chicken, breast down in a large slow cooker.
• Cover and cook on low 6-7 hours or until juices are clear when thick part of chicken is pierced with a knife. Remove chicken from slow cooker and discard garlic and rosemary.
• Cut chicken and serve.

CROCKPOT ROSEMARY CHICKEN

Steps:

• Combine all ingredients in the pot and cook on low for about 8 hours or about 4 hours on high until the internal temperature reaches 180 degrees and the meat is falling off the bones of the chicken.

ROSEMARY CHICKEN FOR THE CROCK POT

Steps:

• Into a 4 or 5-quart crock pot, put potatoes, carrots, onion, salt and pepper; mix well.
• Tuck rosemary sprigs under breast skin of chicken; place in cooker.
• Pour chicken broth other top.
• Cover and cook on low 7 to 9 hours or on high 3 1/2-5 hours (if you cook on high, use 1 cup broth).
• Remove to large servinc platter; remove skin from chicken and discard; carve chicken and serve with potatoes and carrots.