Rosemary Chicken for Crock Pot or Dutch Oven

- Ready In:
- 6hrs 5mins
- Serves:
- Units:
Nutrition Information
7
People talking
ingredients
- 1 roasting chicken (or the equivalent in your preferred chicken parts)
- 1 teaspoon dried rosemary leaves or 1 tablespoon fresh rosemary leaf
- 1 garlic clove, slivered
- 1 cup white wine (or 1 cup chicken stock with 1 tbs wine vinegar)
directions
- Put the chicken into your crock pot or dutch oven.
- Sprinkle with rosemary leaves and garlic slivers.
- Pour a little wine into the cavity and the rest into the bottom on the pot.
- Cook 6-8 hours in the crock pot on low or 3-4 hours at 300°F in the Dutch oven.
- Tip -- you may brown the chicken in olive oil first for a prettier bird, but since I remove the skin before serving I don't bother.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@3KillerBs
Contributor
@3KillerBs
Contributor
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
Seared some chicken leg quarters in my new Dutch Oven with a little olive oil and onions first and after baking in the oven the meat fell off the bones after about 3 hours. I used about 2 tsp. rosemary and 1 TBS. granulated garlic since I ran out of fresh garlic. We used the meat wrapped in tortilla shells and it was fantastic! Thank you for sharing.
-
I only had chicken thighs plus I added carrots and onions to the mix, as well as dry red wine. I made it with more chicken stock and less wine. I think the onions & carrots added to the flavor. It was tender and fall of the bone chicken, however the dark thigh meat wasn't as moist as we expected it to be. Next time I will try it with less chicken stock and more wine.
see 6 more