Slow Cooked Rosemary Lemon Chicken January 25, 2014

Hello Friends and Happy Slow Cooker Saturday

I hope you all had a fantabulous Friday and are now enjoying a super Saturday. Slow Cooked Rosemary Lemon Chicken is perfect for a Sunday dinner so you can relax after church and not have to spend the afternoon in the kitchen.

 With just a few ingredients this is the makings for an easy peasy, cheapie meal. You will need 1 lemon, sliced into rings, a few sprigs of Rosemary and a small to medium chicken rinsed and patted dry.

Remove and discard the neck and giblets or you can freeze them to be used in another recipe.

Using a sharp knife cut slits into breast and thighs of chicken then stuff in a few Rosemary leaves.  Put lemon slices inside bird’s cavity and two under the skin covering the breast.  You can add onion, garlic and a few more sprigs of Rosemary if you wish then place into the Crockpot.

 Pour in 1 cup of chicken broth, I didn’t have any broth so I used two bouillon cubes dissolved in hot water.

Cover and slow cook for 6 hours, after which you can remove and place in a baking dish.  Place chicken in a preheated oven on 350~ for an additional 15-20 minutes if you want to brown the skin.

Browning the chicken is cosmetic only, you can simply remove the skin, slice and serve.

Chicken is falling-off-the bone tender and can be served with rice or pasta and vegetables.

 Slow Cooked Rosemary Lemon Chicken

Stay Blessed – No Stress in 2014!