Ingredients
-
3
-
1
-
1
-
2 - 3
-
1/4
-
1/2
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Chicken Breasts With Lemon and Fresh Rosemary (Crock Pot), Recipe is from my new Hamilton Beach 3 in One Slow Cooker —- NOTE: Recipe is for the 2-quart cooker; for larger pots, please double the recipe! —————- Per Chef BuggsyMate’s review, I’ve reduced the paprika amount from 2-3 tablespoons smoked paprika to 1 tablespoon! If you want your chicken extra smokey, please use more –, It’s magic how the delicious lemon sauce appears poof out of nowhere! Think this would be good without the paprika – will try with just the lemon and rosemary in the future Nice easy recipe!
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Steps
|
1
Done
|
Note: For Easier Serving, Cut Chicken Breasts in Half Before Crocking! |
|
2
Done
|
Place Skin on, Bone-in Chicken Breasts in the 2-Quart Stoneware Slow Cooker Dish. (for Larger Pots, Please Double the Recipe!). |
|
3
Done
|
Pour Lemon Juice (and Optional Zest) Over Chicken Breasts. |
|
4
Done
|
Sprinkle With Paprika, Optional Minced Garlic and Red Pepper Flakes, Salt and Pepper. |
|
5
Done
|
Top With Rosemary Sprig. |
|
6
Done
|
Cook on Low For Approximately 4 Hours, or on High For 3 1/2 Hours, or Until Chicken Reaches an Internal Temperature of 180f on a Meat Thermometer. |
|
7
Done
|
Serves 6. |
