CHICKEN BREASTS WITH LEMON AND FRESH ROSEMARY (CROCK POT)

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Chicken Breasts With Lemon and Fresh Rosemary (Crock Pot) image

Recipe is from my new Hamilton Beach 3 in One Slow Cooker. ---- NOTE: Recipe is for the 2-quart cooker; for larger pots, please double the recipe! ---------------- Per Chef BuggsyMate's review, I've reduced the paprika amount from 2-3 tablespoons smoked paprika to 1 tablespoon! If you want your chicken extra smokey, please use more --

Provided by KerfuffleUponWincle

Categories     Chicken Breast

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 chicken breasts (skin on, bone-in, and cut in half ~ rinsed and patted dry)
1 lemon, juice of (zest optional)
1 tablespoon smoked paprika (optional)
2 -3 garlic cloves (minced ~ optional)
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper (freshly ground)
1 sprig fresh rosemary

Steps:

  • Note: For easier serving, cut chicken breasts in half before crocking!
  • Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish. (For larger pots, please double the recipe!).
  • Pour lemon juice (and optional zest) over chicken breasts.
  • Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
  • Top with rosemary sprig.
  • Cook on LOW for approximately 4 hours, or on HIGH for 3 1/2 hours, or until chicken reaches an internal temperature of 180F on a meat thermometer.
  • Serves 6.

Nutrition Facts : Calories 129.2, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 239.8, Carbohydrate 1.3, Fiber 0.3, Sugar 0.2, Protein 15.3

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