Rosemary Chicken for Crock Pot or Dutch Oven |
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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 4 |
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A beginner-easy recipe that tastes harder to make than it is. This is one of my fallback, I don't know what to make for dinner tonight, standards and the family never gets tire of it. The meat just falls off the bones! Its also a flavorful way to prepare chicken for use in the hundreds of recipes that call for pre-cooked chicken. With a family of 6 including low-carbers and hungry teens I usually double it in my 6qt oval but I wrote it the way I learned it 20 years ago. Ingredients:
1 roasting chicken (or the equivalent in your preferred chicken parts) |
1 teaspoon dried rosemary leaves or 1 tablespoon fresh rosemary leaf |
1 garlic clove, slivered |
1 cup white wine (or 1 cup chicken stock with 1 tbs wine vinegar) |
Directions:
1. Put the chicken into your crock pot or dutch oven.
2. Sprinkle with rosemary leaves and garlic slivers.
3. Pour a little wine into the cavity and the rest into the bottom on the pot.
4. Cook 6-8 hours in the crock pot on low or 3-4 hours at 300°F in the Dutch oven.
5. Tip - you may brown the chicken in olive oil first for a prettier bird, but since I remove the skin before serving I don't bother.
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