Chicken Breasts With Lemon and Fresh Rosemary (Crock Pot)

Total Time
4hrs 15mins
Prep
15 mins
Cook
4 hrs

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 --

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Ingredients

Nutrition

Directions

  1. Note: For easier serving, cut chicken breasts in half before crocking!
  2. Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish. (For larger pots, please double the recipe!).
  3. Pour lemon juice (and optional zest) over chicken breasts.
  4. Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
  5. Top with rosemary sprig.
  6. 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.
  7. Serves 6.