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Recipe: Slow Cooker Garlic & Rosemary Chicken

A yummy dish that includes winter vegetables and hearty herbs. I chose to brown the chicken pieces first and I think it was worth the extra step.


  • 8 chicken thigh fillets
  • 3 tbsps of flour
  • 1 tbsp paprika
  • 12 cloves of garlic, peeled, and thickly sliced
  • 2 carrots, sliced
  • 2 parsnips, sliced
  • 1 tbsp fresh rosemary
  • 1.5 cups chicken stock


  1. Place the chicken pieces into a clean plastic bag (see Tip below) with the flour and paprika and toss to coat.
  2. Optionally, heat a knob of butter in a heavy based pan and brown the chicken on all sides.
  3. Put the garlic, carrots and parsnips in to the slow cooker, sit the chicken pieces on top and scatter over the rosemary leaves. Season well with salt and pepper.
  4. Pour in the chicken stock and cover with the lid.
  5. Cook on low for 6-7hours or on high for 4-5 hours.

Serve the chicken with the sauce from the slow cooker, the carrots and parsnips and any other seasonal vegetables.  Serves 6-8.


TIP: Use a zip lock bag rather than a freezer bag and you’ll find that the flour and paprika mixture will perfectly and evenly coat the chicken pieces. 

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