Wednesday, October 5, 2016

Slow Cooker Boozy Rosemary Chicken

This is a one pot meal. The side vegetables, the sauce and the meat are all cooked at the same time in the slow cooker. I have posted a recipe in the past featuring some of the ingredients in this dish, rosemary, garlic and lemon.  I decided to put more spirit to this new version by adding beer which almost everybody has in the fridge.  The beer enhanced the flavor of the clear thin sauce at the end of cooking.  It went well with the herb used, rosemary, and the citrusy taste of the lemon. The garlic completes the overall flavor of the sauce.

This is an excellent week day meal for the family and equally impressive for a gathering of friends or potluck. The vegetables being added along with the rest of the ingredients saves you another step - you do not have to worry about preparing any side dishes. Plus the vegetables enrich the broth with their nutrients.

Slow Cooker Boozy Rosemary Chicken 

  • 3 lbs boneless, skinless chicken thighs or breast
  • 1 cup beer
  • 2 rosemary twigs, leaves chopped
  • 5 cloves garlic, minced
  • 1 lemon, zest and juice
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups baby carrots
  • 3 large potatoes, into 1 inch cubes
Place all the ingredients in a slow cooker.  Slow cook for 6 hours at low setting or 3 hours at high setting.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.

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