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Chicken 3 Ways

Recipe: Slow Cooker Rosemary & Lemon Chicken


  • 1 Whole Chicken
  • 5 cloves of Garlic
  • 3 Sprigs of Rosemary
  • 1 Lemon, cut in half
  • 3 cups of water
  • 2 Onions, quartered
  • 1 cup of Celery, cut into chunks
  • 1-2 carrots, cut into chunks


  • Rinse and pat dry chicken then add salt & pepper.
  • Add lemon, a couple sprigs of rosemary & garlic cloves to the cavity of the chicken.
  • Add a few more sprigs of rosemary and garlic under the breast skin.
  • Place the onion, celery and carrot in the bottom of the slow cooker and place chicken on top.
  • Add the water and cover cook for 4-8 hours on low.
  • In the last hour of cooking, add some green vegetables like zucchini, green beans, peas or broccoli.
  • Take chicken out of slow cooker and remove all meat. To serve, add soup liquid and vegetables to a bowl and top with chicken meat.
  • Save carcass, all bones and leftover liquid to make a chicken broth.

TIP: Leftover meat can be used for Chicken & Avocado Salad or Caesar salad the next night and lunches.

Chicken Salads

Chicken Salads


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