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Lemon-Rosemary Chicken
Ingredients
½ cup lemon juice
1 tbsp. vegetable oil
1 garlic clove, crushed
1 teaspoon dried rosemary
¼ teaspoon salt
¼ teaspoon pepper
1 ½ to 2 lbs. boneless, skinless chicken breasts
Details
Serves: 6
Method
In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Close bag and marinate in refrigerator for 4 hours or overnight, turning bag frequently.
Place chicken in the slow cooker and pour marinade over. Cover and cook for 6 to 8 hours or until tender, basting occasionally with the marinade, if possible.
You may add frozen broccoli and carrots about 1 to 1 ½ hours before done.
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