Slow Cooker Lemon Rosemary Chicken
One of the things I really hate about North Florida during this time of year is the weather. The pollen just seems to rush in and it gets worse and worse every year! I know it’s here because my car is covered in it! But, the worst part of it is the havoc it wreaks on my sinuses, which in turn, triggers my asthma! Despite all the inhalers, allergy pills, nasal spray, and nebulizer treatments I have been doing, I still can’t seem to stop coughing my lungs out! Needless to say, it’s kind of been a miserable week!
I just realized I said nasal spray in a post about food. Kind of gross, no? Anyway, let’s move on to this here chicken. I’ve had a hankering to pull out my slow cooker and come up with a new recipe. I wanted something light and simple and this chicken fit the bill! It was so tender and just broke apart and the lemon and rosemary gave it such delicious flavor! I also stuck some carrots and potatoes in there. I love one-pot meals like this one!
- 2 lbs. boneless chicken breasts
- 1 tbs. extra virgin olive oil
- 1 1/2 lbs. baby red potatoes
- 2 cups baby carrots
- 2 lemons
- 2 cups chicken broth
- 1 1/2 tsp. dried rosemary
- salt and pepper to taste
- Optional: 2 tbs. flour or cornstarch (for gravy)
- Heat the olive oil in a pan. Add the chicken and sprinkle with salt and pepper. Cook on each side about 3 minutes until each side is browned.
- In a slow cooker, layer the carrots and potatoes on the bottom. Slice 1 lemon into thin slices and layer over the vegetables. Place the chicken breasts over the vegetables and lemon slices. Pour the chicken broth and lemon juice from the other lemon over the chicken. Then sprinkle evenly with the dried rosemary. Cook on low for about 4 hours or on high for 2 hours.
- To make the gravy, remove the chicken and veggies from the crockpot and cover to keep warm. Pour the broth into a sauce pan through a mesh strainer and heat on medium heat. Mix the flour with a little bit of water until it is dissolved and add to the broth. Whisk until the gravy has thickened. Season with salt and pepper if needed. Serve over the chicken and veggies!
If you are not a big lemon person, you can skip layering the lemon slices over the veggies and just use the juice from one lemon.
Amount Per Serving: Calories: 488Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 130mgSodium: 514mgCarbohydrates: 50gFiber: 4gSugar: 4gProtein: 51g