Crock Pot Rosemary Chicken Recipe
Moist and tender Crock Pot Rosemary Chicken made with baby red potatoes, fresh rosemary, red potatoes, onion and garlic made is a delicious way to cook a whole chicken in the crock pot.
- 5-pound roasting chicken
- about 3 lbs baby red potatoes, cut into quarters
- 10 cloves of garlic, peeled
- 2 large sprigs of rosemary or 6 to 8 small sprigs
- 2 small onions, cut in quarters
- 1/2 cup chicken stock
- 1/2 cup white cooking wine
Rinse and cut the potatoes into quarters.
Place them in the bottom of the crock pot.
Place 3/4 of the onion quarters, 6 garlic cloves and 1 or 2 sprigs of rosemary (depends on how large the sprigs are) arranged over the potatoes in the crock pot.
Sprinkle with salt and pepper.
Pour the chicken stock and the cooking wine into the crock pot.
Remove the neck and gizzards from the cavity of the chicken and discard.
Rinse the whole chicken and pat dry with paper towels.
Sprinkle the bird with paprika and rub over the entire chicken. Wash hands well with soap and hot water after touching uncooked poultry!
Put the remaining onions quarters and rosemary sprigs into the cavity of the chicken.
Place the chicken in the crock pot on top of the potatoes.
Place the lid on the crock pot and cook on high for 4 to 4 1/2 hours or until the internal temperature of the chicken has reached 165 F. or higher.
Carefully transfer the chicken and vegetables to a roasting pan. Preheat the oven on the broiler setting to 475 F. degrees.
Place the roasting pan in the oven and brown the chicken for about 5 minutes. Turn the roasting pan and brown for another 5 minutes or until the chicken skin is a golden brown.
Carefully remove the roasting pan from the oven. Carve the chicken and serve right from the roasting pan.
Makes 4 to 6 servings.
- Calories: 990
- Carbohydrates: 40g
- Fiber: 4.6g
- Protein: 67g
Keywords: Crock Pot Rosemary Chicken recipe, Crock Pot Whole Chicken recipe, Chicken with potatoes, fresh rosemary