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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 4

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

Directions

Step 1

Peel and thinly slice the yellow onion. Mince the garlic. Wash the baby potatoes and carrots thoroughly. Set everything aside.

Step 2

In a small bowl, combine salt, black pepper, dried thyme, and paprika. Rub this spice mixture evenly over the chicken breasts.

Step 3

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.

Step 4

Layer the sliced onions at the bottom of the crockpot, followed by the minced garlic. Add the baby potatoes and baby carrots on top.

Step 5

Place the seared chicken breasts over the vegetables. Nestle the rosemary sprigs between the chicken pieces.

Step 6

In a measuring cup, mix the chicken broth and lemon juice. Pour this mixture evenly over the chicken and vegetables in the crockpot.

Step 7

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.

Step 8

Carefully remove the rosemary sprigs before serving. Plate the chicken along with the vegetables, drizzling some of the cooking liquid over for added flavor.

Step 9

Garnish with additional fresh rosemary if desired, and serve hot.

Nutrition Facts

Serving size	(2266.0g)

Amount per serving	% Daily Value*
Calories	2296.8

Total Fat 67.1g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 6.7g
Cholesterol 600.7mg	0%
Sodium 5060.1mg	0%
Total Carbohydrate 183.7g	0%
Dietary Fiber 25.7g	0%
Total Sugars 32.9g
Protein 238.3g	0%

Vitamin D 7.0IU	0%
Calcium 387.3mg	0%
Iron 14.6mg	0%
Potassium 6399.1mg	0%

*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.

Source of Calories

Fat: 26.3%

Protein: 41.6%

Carbs: 32.1%