Crockpot Rosemary Chicken
Embrace the comforting flavors of home-cooked goodness with this Crockpot Rosemary Chicken recipe, a perfect blend of simplicity and sophistication. Tender, juicy chicken breasts are seasoned with a savory blend of thyme, paprika, and garlic before being seared to golden perfection. They're then slow-cooked alongside baby potatoes, sweet carrots, and aromatic rosemary in a fragrant lemon and chicken broth for a dish that’s both hearty and elegant. With just 15 minutes of prep time and the ease of crockpot cooking, this one-pot wonder is ideal for busy weeknights or a stress-free Sunday dinner. Serve it with a splash of its rich cooking liquid for an irresistible meal that’s as wholesome as it is flavorful.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 medium-sized yellow onion
- 4 cloves garlic cloves
- 1.5 pounds baby potatoes
- 1 pound baby carrots
- 4 sprigs fresh rosemary
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoons paprika
Instructions
Peel and thinly slice the yellow onion. Mince the garlic. Wash the baby potatoes and carrots thoroughly. Set everything aside.
In a small bowl, combine salt, black pepper, dried thyme, and paprika. Rub this spice mixture evenly over the chicken breasts.
Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from heat and set aside.
Layer the sliced onions at the bottom of the crockpot, followed by the minced garlic. Add the baby potatoes and baby carrots on top.
Place the seared chicken breasts over the vegetables. Nestle the rosemary sprigs between the chicken pieces.
In a measuring cup, mix the chicken broth and lemon juice. Pour this mixture evenly over the chicken and vegetables in the crockpot.
Cover the crockpot with the lid, and cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and the vegetables are tender.
Carefully remove the rosemary sprigs before serving. Plate the chicken along with the vegetables, drizzling some of the cooking liquid over for added flavor.
Garnish with additional fresh rosemary if desired, and serve hot.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 7.9 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1569 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
