The Most Flavorful Slow Cooker Rosemary Chicken Recipe
This Rosemary Chicken takes easy and delicious to a whole new level! The entire chicken is cooked in a slow cooker with incredible flavors like garlic, onion, paprika and thyme resulting in an unbelievable flavor that's beyond irresistible!
Servings: 4 servings
Calories: 398kcal
Equipment
Ingredients
- 8 sprigs of fresh rosemary
- 2 tsp kosher salt
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/4 tsp freshly ground black pepper
- 1 lb baby Yukon Gold potatoes quartered
- 24 baby heirloom carrots about 1 pound
- 1 whole chicken (4 lbs) giblets removed, chicken rinsed and patted dry with paper towels
Instructions
- Finely chop enough rosemary leaves to get 1 tablespoon. Set the remaining springs aside. In a small bowl, combine the chopped rosemary, 1 1/2 teaspoons of the salt, the paprika, garlic powder, onion powder, dried thyme and pepper.
- Place the potatoes in one side of a 6 quart oval slow cooker and put the carrots in the other side. Season with the remaining 1/2 teaspoon salt. Top with 2 rosemary sprigs.
- Rub the spice mixture all over the chicken and stuff the cavity with the remaining 4 rosemary sprigs. Transfer the chicken to the slow cooker, putting it on top of the vegetables, breast side up.
- Cover and cook on low for 8 hours, until the chicken is cooked through and falls off the bone and the vegetables are tender. Using a wide spatula, carefully transfer the chicken to a dish or platter. Transfer the vegetables to a separate platter. Discard the skin and rosemary sprigs and carve the chicken. Place the jus in a gravy separator and serve with the chicken and vegetables.
Notes
This dish fits best in a 6 quart oval slow cooker!
Nutrition
Calories: 398kcal | Carbohydrates: 29g | Protein: 44g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 127mg | Sodium: 790mg | Potassium: 1016mg | Fiber: 7g | Sugar: 7g | Vitamin A: 9092IU | Vitamin C: 18mg | Calcium: 85mg | Iron: 7mg