Slow Cooker Rosemary Chicken Recipe
Moist, tender, and flavorful this slow cooker rosemary chicken is so much better than store bought rotisserie chicken.
Servings: 8
Ingredients
- 1 (4 to 5 pound) roasting chicken
- 1 tablespoon crushed garlic, I used jarred
- Kosher salt to taste
- 1/2 onion, cut into wedges
- 4 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon olive oil
- 1/2 teaspoon poultry seasoning
- 1 teaspoon seasoning salt or to taste
Instructions
- Ideal Slow Cooker Size: 6- to 7-Quart.
- Remove the sack of chicken innards from inside the chicken and discard.
- Rub the inside of the chicken with garlic and Kosher salt.
- Stuff the onion wedges, rosemary and thyme sprigs into the chicken cavity.
- Place the chicken in the slow cooker.
- Rub the olive oil over the outside of the chicken.
- Combine the poultry seasoning and seasoning salt and sprinkle all over the outside of the chicken.
- Cover and cook on LOW for 4 to 6 hours, or until the meat is tender, the drumsticks move freely when you wiggle them, and the juices run clear when pierced with a sharp knife.
- Lift the chicken out of the slow cooker and onto a platter. Cover with foil to keep warm.
- If desired, make a gravy right in the slow cooker: Stir together 1/4 cup cornstarch and 1/4 cup cold water until smooth. Pour mixture into the juices left in the slow cooker. Stir well. Cover and cook on high for about 10 to 15 minutes until thickened and bubbly. If the mixture gets too thick, thin to desired consistency with more water. Taste and add more salt and pepper if desired.
Notes
Serving size: 3 ounces chicken without skin
0 Points Click here to see your WW Points for this recipe and track it in the WW app or site.
3 *PointsPlus (Old plan)
Nutrition
Serving: 3ounces chicken without skin | Calories: 151kcal | Carbohydrates: 0g | Protein: 22.4g | Fat: 5.3g | Fiber: 0g