Community Pick
Crock Pot Garlic-Rosemary Chicken Breast
"This is a nice simple way to prepare chicken in the crock pot, but it tastes like you put a lot of work into it!"
photo by Chef changed4Him
- Ready In:
- 7hrs 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts
- 5 minced garlic cloves
- 1⁄2 cup butter
- 1⁄2 cup chicken broth
- 1 tablespoon rosemary
- salt
- pepper
- parsley flakes
directions
- Place butter and garlic in microwave-safe bowl and heat until butter is soft; blend together.
- Roll chicken breasts in garlic-butter mixture and place in crock pot.
- Sprinkle chicken breasts with salt, pepper, parsley and rosemary.
- Add broth to bowl with remaining garlic-butter, reheat if necessary to allow smooth blending, and add mixture to crock pot.
- Cook on low setting for 6 - 8 hours.
- Serving size is approximately half a chicken breast and a small amount of sauce.
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Reviews
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I did this recipe a little different and it turned out AMAZING!! First I seared the chicken in a pan on the stove to brown it up a bit (super hot pan...I only let it stay long enough to add color not cook through). I layered the bottom of the crock pot with thinly sliced onions and placed the browned chicken on top and seasoned with salt and pepper. I mixed softened butter with the garlic and added in paprika, ground mustard and italian seasoning (instead of just rosemary) and spread it over the top of the chicken. I poured about 1/4 cup of chicken broth into the spaces around the chicken for more moisture. It turned out so amazing when it was done I took the chicken out (carefully it started to fall apart) and put it aside and used the cooking liquid to flavor some rice! So making this many more times!! -
This is a great, easy meal. In the interest of reducing the amount of fattening butter, I used half the amount and mixed it with an equal amount of olive oil. I also added some lemon juice to cut through some of the fat. It turned out yummy! -
Everyone seems to love this, but we did not. This is the second time that I tried it because it *seems* like it should be really good. The chicken came out fairly bland (and I used more seasoning than called for) and REALLY REALLY dry. And the second time around, I didn't cook it for even close to the 6 hours in the directions. It basically poached in hot liquid for hours and got very dry. Not a keeper for us. -
Was good and super moist. I did it on high for 3 hrs and it did not dry out.
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I didn't slowcook this I roasted it for 30 at 350. It was superb, I added carrots and chunked potatoes to it aswell
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Tweaks
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I only had dried rosemary, so I used 2 tsp of that. Omitted the butter and drizzled with 2 Tbs. Extra virgin olive oil. -
Taste great.I'm going to try substitute the butter with olive/canola oil. -
6 hours would be too long if you don't pre-cook! I seasoned both sides of the chicken with salt and pepper and cooked it in a skillet (with a little olive oil, sliced onions and minced garlic). I cooked the chicken for 2 mins on each side. Put the remaining chopped onions on the bottom of the crockpot and followed the rest of the recipe...oh I used Italian seasoning instead of rosemary and I added a couple of bay leaves. I only cooked the chicken in the crockpot (on high) for 2 hours it was perfectly moist!! -
one word-DEEELICCIOOOUS! I made the recipe slightly different. I used garlic powder instead of minced garlic. I used italian seasoning which has rosemary in it instead of rosemary. My hubby thought it was good too!
RECIPE SUBMITTED BY
I'm a former Seattlite settling into the Austin area. When I started maternity leave with my first son, I had a little time to pick up cooking as a real hobby again. I've really enjoyed it!
I've decided to only work part time during my little boys' first few years, so I'm looking forward to having plenty of time to experiment with my cooking. So far it's working out well!
