Chicken Breasts With Lemon and Fresh Rosemary (Crock Pot) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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Recipe is from my new Hamilton Beach 3 in One Slow Cooker. - NOTE: Recipe is for the 2-quart cooker; for larger pots, please double the recipe! - Per Chef BuggsyMate's review, I've reduced the paprika amount from 2-3 tablespoons smoked paprika to 1 tablespoon! If you want your chicken extra smokey, please use more - 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:
1. Note: For easier serving, cut chicken breasts in half before crocking!
2. Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish. (For larger pots, please double the recipe!).
3. Pour lemon juice (and optional zest) over chicken breasts.
4. Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
5. Top with rosemary sprig.
6. 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.
7. Serves 6.
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