Chicken Breasts With Lemon and Fresh Rosemary (Crock Pot)
photo by FLKeysJen
- Ready In:
- 4hrs 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 chicken breasts (skin on, bone-in, and cut in half ~ rinsed and patted dry)
- 1 lemon, juice of (zest optional)
- 1 tablespoon smoked paprika (optional)
- 2 -3 garlic cloves (minced ~ optional)
- 1⁄4 teaspoon red pepper flakes (optional)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper (freshly ground)
- 1 sprig fresh rosemary
directions
- Note: For easier serving, cut chicken breasts in half before crocking!
- Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish. (For larger pots, please double the recipe!).
- Pour lemon juice (and optional zest) over chicken breasts.
- Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
- Top with rosemary sprig.
- Cook on LOW for approximately 4 hours, or on HIGH for 3 1/2 hours, or until chicken reaches an internal temperature of 180F on a meat thermometer.
- Serves 6.
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Reviews
-
Made this for dinner tonight using boneless, skinless chicken breasts. I went out to cut some rosemary, but unfortunately the entire bush was dead, so I had to use dry rosemary instead. The only thing I will do differently next time is to cut back on the paprika. We all felt that it overpowered the lemon and rosemary in this dish. Thanks for posting this recipe. Made and reviewed for the 71st AUS/NZ Recipe Swap.
RECIPE SUBMITTED BY
KerfuffleUponWincle
Marietta, Georgia