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.
Rinse and cut the potatoes into quarters. Place them in the bottom of the crock pot. Place onion quarters, garlic cloves and rosemary arranged over the potatoes in the crock pot. Sprinkle with salt and pepper.
Add the chicken stock and the cooking wine. Clean the chicken. Sprinkle the bird with paprika and rub over the entire chicken. Put the remaining onions quarters and rosemary sprigs into the cavity of the chicken. Place the chicken in the crock pot over the potatoes.
Cook on high for 4 to 4 ½ hours or until the internal temperature of the chicken has reached 165°F. Transfer the chicken and vegetables to a roasting pan. Preheat the oven on the broiler setting to 475°F.
Place the roasting pan in the oven and brown the chicken for about 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.