Slow Cooker Rosemary Chicken

Wed, 07/09/2011

Yesterday I shared some tips to help improve the flavor and texture on certain slow cooked  meals.  Today I share a new slow cooker recipe I developed recently, that is all-natural (no canned soups, etc) and will make your mouth water as it cooks in your kitchen!

Slow Cooker Rosemary Chicken

2 russet potatoes, cut into bite sized pieces (about ½”)
1 pound green beans, steamed (or you can use frozen or canned--if they are frozen, no need to thaw first)
1 onion sliced
5 whole cloves of garlic
4 sprigs fresh rosemary
4 tomatoes chopped, or 1 - 15 ounce can diced tomatoes
1 - 6 ounce can tomato paste
½ cup water
¼ cup red wine vinegar
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
2 pounds boneless, skinless chicken (thighs or breasts)
½ shredded Italian cheese

Place the potatoes, green beans, onion, garlic, rosemary and tomatoes in the bottom of the slow cooker.

In a medium bowl, mix the tomato paste, water, vinegar, salt, pepper, oregano and red pepper flakes.  Stir well and pour over the vegetables in the slow cooker.

Top with the chicken and rosemary, stirring a bit to get a bit of the sauce on the chicken.

Cook on high for 5-6 hours, low, 10-12.  

Lift the lid and sprinkle a bit of cheese on top of each chicken piece, or leave some plain, if desired.  

Turn the slow cooker up to high.  Close the lid and cook for 10 additional minutes or until the cheese melts.

Serves 6-8.


A sweet and simple dish,