Rosemary Chicken for Crock Pot or Dutch Oven
Infuse your kitchen with the warm, inviting aroma of "Rosemary Chicken for Crock Pot or Dutch Oven" – the epitome of effortless elegance in a one-pot meal. This recipe combines tender, golden-seared chicken thighs with earthy rosemary, zesty lemon slices, and a medley of hearty vegetables like baby potatoes, carrots, and onions. Cooked low and slow in either a Crock Pot or Dutch Oven, this dish achieves deep, savory flavors with minimal effort. A splash of white wine (optional) elevates the meal, while the combination of chicken broth and aromatics creates a luscious, flavorful base. Perfectly cozy and versatile, this dish is an ideal choice for a comforting weeknight dinner or an impressive addition to your weekend table. Serve it straight from the pot for a rustic yet refined dining experience!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on preferred)
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 3 sprigs fresh rosemary sprigs
- 1 piece lemon, sliced into rounds
- 1 cup chicken broth
- 0.5 cup white wine (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, sliced
- 3 large carrots, peeled and chopped
- 1.5 pounds baby potatoes, halved
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down for 3 to 4 minutes until golden brown. Flip and sear the other side for 2 minutes. Transfer the chicken to a plate.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Remove from heat.
Layer the sliced onions, carrots, and baby potatoes in the bottom of the Crock Pot or Dutch Oven.
Place the seared chicken thighs on top of the vegetables.
Add the lemon slices and rosemary sprigs over the chicken.
Pour the chicken broth and white wine (if using) over the chicken and vegetables.
Cover and cook on low heat in the Crock Pot for 6 to 8 hours, or in the Dutch Oven at 300°F (150°C) for 4 hours, until the chicken is tender and the vegetables are cooked through.
Serve hot, garnished with extra rosemary or lemon slices if desired.
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3621 mg | 157% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 27.8 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 324 mg | 25% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 5673 mg | 121% | |
*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.
