Rosemary Chicken for the Crock Pot Recipe #379054
From Tastes for All Seasons by Crye-Leike.
by NELady
7¼ hours | 10 min prep
SERVES 4 , 4 servings
- 1 (3-3 1/2 lb) whole chickens, thorougly washed & patted dry
- 6 medium red potatoes, halved
- 3 medium carrots, sliced
- 2 medium onions, cut into wedges
- 2-4 sprigs fresh rosemary
- 1/2 cup fat-free chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Into a 4 or 5-quart crock pot, put potatoes, carrots, onion, salt and pepper; mix well.
- Tuck rosemary sprigs under breast skin of chicken; place in cooker.
- Pour chicken broth other top.
- Cover and cook on low 7 to 9 hours or on high 3 1/2-5 hours (if you cook on high, use 1 cup broth).
- Remove to large servinc platter; remove skin from chicken and discard; carve chicken and serve with potatoes and carrots.
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5 stars