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I was just on ParentsConnect found this recipe for Roasted Chicken with Rosemary, Lemon and Garlic that can be made in a crock pot. I would love to walk into the house after work to the smell of a roast chicken!
This recipe is the busy family's solution to a baked chicken, and the frugal family's answer to store-bought rotisserie chicken.
Dish Needs:
1. 1. In the bottom of a 3 ½-quart or larger slow cooker, spray generously with cooking spray.
2. 2. Place 3 sprigs of the rosemary and 1 tablespoon of the garlic in the bottom of the slow cooker.
3. 3. Place remaining rosemary, garlic and the lemon quarters inside the cavity of the chicken.
4. 4. Sprinkle 1½ tablespoons of lemon pepper over top of chicken and place chicken into the slow cooker on the bed of rosemary and garlic, breast-side down.
5. 5. Sprinkle back with remaining lemon pepper.
6. 6. Cover and cook on low for 8 hours, or until the chicken is no longer pink and the juices run clear.
Dish Tips:
* Slow-roasting a chicken in a slow cooker infuses wonderful flavor into the meat that is so fall-off-the-bone tender, you don't need a knife to cut it up. Remove the meat with tongs from the slow cooker onto a serving plate, leaving the bones in the crock and serve the pan juices on the side.
* By placing the chicken breast-side down, you are guaranteed moist, tender breast meat.
I tried a very easy one today. And I mean easy - it took about 3 minutes to prepare -- I was still out the door by 7 a.m.!. I saw a variation of this on the Internet. Mix together 1 can Campbell's golden mushroom soup and 1 bottle Italian dressing (I used the zesty variety). Put in crockpot with about 2 1/2 lbs chicken - I used breast tenderloins. The recipe said simply to cook all day at low, so I opted for 8 1/2 hours. It's served over boil-in-bag rice, and with microwave peas on the side. So very easy. I think I prefer the taste of the mushroom soup over the dressing (too pungent, too tangy for me), so next time I will try putting in 2 cans of the soup and maybe a 1/2 small bottle of the dressing, non-zesty variety. It's definitely edible.
melt 1/2 C butter in skillet add 1/3 C Flour and brown. Stirring often, add: 1 3/4 C sliced onion, 1 C green pepper, 1 C diced celery, and 1 1/2 Large shredded carrots. Cook for 5-10 minutes. Add to cooker.
Next add:
2 3/4 # can tomatoes
3/4 C H2O
1/2 t thyme
1 minced clove of garlic
pinch rosemary
1 T sugar
3 bay leaves
1 T worchestershire
1 T salt
1/8 t oregano
Stir well. (I usually mix all this up in a bowl first before hand. Rather the extra dishes than a possible mess) Cook on LOW for 6-8 hours. Add 2# Shrimp during last hour. Serve on Rice.
I tried a very easy one today. And I mean easy - it took about 3 minutes to prepare -- I was still out the door by 7 a.m.!. I saw a variation of this on the Internet. Mix together 1 can Campbell's golden mushroom soup and 1 bottle Italian dressing (I used the zesty variety). Put in crockpot with about 2 1/2 lbs chicken - I used breast tenderloins. The recipe said simply to cook all day at low, so I opted for 8 1/2 hours. It's served over boil-in-bag rice, and with microwave peas on the side. So very easy. I think I prefer the taste of the mushroom soup over the dressing (too pungent, too tangy for me), so next time I will try putting in 2 cans of the soup and maybe a 1/2 small bottle of the dressing, non-zesty variety. It's definitely edible.
I am saving this it looks so easy and yummy ..thanks!
Sure, marye711! Let me know your thoughts, and if you try any variations. Next week I will be trying a Chicken Parisienne recipe I found. I will post it even though I haven't tried it, b/c it looks easy and tasty (the onyl 2 criteria for a crock pot!)
-6 skinless, boneless breast halves
-salt & pepper
-paprika to taste
-1/2 cup dry white wine
- 1 can cream mushroom soup
- 1 4.5 oz can mushrooms, drained
-1 cup sour cream
- 1/4 cup flour
- rice or noodles
Sprinkle chicken with flour, S & P, paprika. Put in crockpot. In bowl, mix wine, soup and mushrooms. In 2nd bowl, mix sour cream & flour. Stir sour cream mix into mushrooms & wine mix. Pour the whole thing over the chicken & add more paprika (to taste). Cook on low 6-8 hours.
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