I’ve been a bit remiss in doing these. So here’s a new one.
Rosemary and Garlic Chicken.
This is another where I’ll use the cheap “bagged” chicken. You can certainly use better chicken if you wish but the cheap stuff works well if you’re on a tight budget.
2 Tbsp minced garlic
2 Tbsp dried rosemary, crushed between your fingers
1/4 cup olive oil
1 lemon, pierced 12 times and cut in half
1 tsp kosher salt
1 tsp black pepper
1/4 cup white wine
4 Tbsp water
4-5 lbs boneless, skinless chicken.
In a small mixing bowl combine all the ingredients except the chicken and mix well.
If using the bagged frozen chicken, thaw and drain.
Place the chicken in the slow cooker. Pour the mixture over top of the chicken. Toss to ensure the chicken is thoroughly coated.
Cover and cook on low for 6-8 hours.