How to make Slow Cooker Roasted Chicken with Lemon and Rosemary recipe #32

 

Here is a recipe for slow cooker roasted chicken with lemon and rosemary:

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• 1 lemon, sliced
• 1 sprig of rosemary
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Rinse the chicken inside and out and pat dry.
2. Place the lemon slices, rosemary sprig, olive oil, salt, and pepper inside the chicken cavity.
3. Place the chicken in the slow cooker.
4. Cook on low for 6-8 hours, or until the chicken is cooked through and juices run clear.
5. Remove the chicken from the slow cooker and let it rest for 10 minutes before carving.
6. Serve with the pan juices.

Tips:

• If you don't have a whole chicken, you can use boneless, skinless chicken breasts or thighs. Just cook them for 4-6 hours on low, or until they are cooked through.
• You can also add other vegetables to the slow cooker with the chicken, such as carrots, potatoes, or onions.
• To make a gravy, whisk together 2 tablespoons of cornstarch or arrowroot with 1/4 cup of cold water. Add the mixture to the pan juices and bring to a boil, stirring constantly until the gravy thickens.

This recipe is a great way to make a delicious and juicy chicken without having to spend a lot of time in the kitchen. The lemon and rosemary add a wonderful flavor to the chicken, and the slow cooker ensures that the chicken is cooked evenly.