Garlic Rosemary Chicken and Potatoes in the Slow Cooker

I’ve had a beautiful rosemary plant growing in my garden all summer.  It’s one of the few things that did well out there.  But I hadn’t used any of the rosemary.  That’s crazy, isn’t it?

So, I decided that using sprigs of rosemary along with chicken, potatoes, garlic and white wine could be delicious.  And to make it super easy, I cooked it in the slow cooker.  It turned out great, a tasty version of basic chicken and potatoes.  I used boneless chicken, but the dish would have even more flavor if you used chicken with bones.  What is it about bones that adds so much flavor? 

Here’s what you’ll need:

  • Chicken, with or without bones 2-3 pounds
  • About 10 garlic cloves, peeled but left whole
  • 1 onion, sliced
  • 6-7 medium potatoes, chopped
  • 2 sprigs rosemary
  • kosher salt and black pepper
  • 1/2 cup white wine

Toss all the ingredients int to the slow cooker.  Pour the wine over the top of everything.  Cook 7-8 hours on low or 5-6 hours on high.

Do you grow herbs in your garden?  If so, which herbs do you grow?

I’m showing off this recipe at Tasty Tuesday hosted by Beauty and Bedlam.

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Comments

  1. Thanks for solving my dinner dilemma–I’m making this tonight! I have a ton of rosemary in my garden. Here in ‘bama, it grows year-round. My basil did ok this year, but my lavendar failed miserably. Last year I had a literal bush of parsley, but it got zapped by the heat this summer. Next year I’d like to grow some mint and maybe try dill again.

  2. I’ve got rosemary in a pot, I should use some tonight too. I have some red potatoes I was planning to roast. I’ll skip the chicken. Wish my people would eat squash because I’d love to have some.

  3. wow, wish I had this recipe yesterday as I was trying to figure out what to make in my crockpot.

    Rosemary is on my list of herbs to try to grow. Right now I’ve got a small planter with basil. I love it. It’s my second attempt at growing it–first one failed–so I’m excited that this one is doing so great!

    -Krystal @ recipesofacheapskate.blogspot.com

  4. Don’t forget you can carry on snipping Rosemary until first frosts… I often trim it and put the leaves into ice cube trays fill with water and freeze. Pop ‘em out and put them in a box or bag labelled. I do that with Rosemary, Oregano & Thyme. The Bay tree I just grab leaves but our patio rarely freezes. Basil I’ve harvested to go into the tomato sauces.

    Oh and rosemary oil is lovely to cook or give away – the sprigs look pretty in the oil.

  5. If I have frozen chicken breast to use, should I thaw them first?

    I am making this dish tomorrow for dinner. Thanks for the help!!!

    =)

    • NCMom, if you have enough time, you can start them in the slow cooker still frozen. I usually start them on high and turn them down after about an hour. That’s not a “rule” of any kind, it’s just the way I do it.

  6. I grew rosemary, basil and oregano this year. I just potted up the rosemary and oregano yesterday and brought it in. We’ll see how it does over the winter. Before we moved I also had sage,thyme,mint and chives. I used the sage the most,but also enjoyed the mint. The mint does better in a pot. It spreads easily. I liked to put new potatoes in my iron skillet,add garlic,onion,sage,thyme and oregano. Toss with olive oil , salt and a little balsamic vinegar and bake.

    • Sandy, your potato recipe sounds delicious! I’ll have to try bringing the rosemary inside. I’ve also heard that you can root basil and bring it inside. I’ve never tried it though.

  7. I borrowed the basil from a neighbor — I have no green thumb!

  8. what is the conversion using rosemary from a spice jar?

  9. stephanie says:

    Silly question-will red potaoes work? I have a ton that I am trying to get rid of!

  10. Tinker Kell says:

    I’m making this recipe for the second time today. It’s easy to make, and has a nice flavor!

  11. I have a similar recipe that uses sweet potatoes and is baked in the oven. I’ve always wanted to try it in the crock-pot, now I’m not scared to try it!

  12. I’m going to try this…but here’s an idea for your rosemary. Take a loaf of french bread, slice it up, then brush on a mix of olive oil and chopped rosemary. Wrap the loaf in foil and heat it on the grill while you grill some chicken kabobs or other main course. The rosemary flavor is perfect with the olive oil and it gets nice and crusty on the grill. Enjoy!

  13. Totally forgot to add my other favorite thing to do with rosemary and olive oil — put it on cauliflower and roast it in the oven or on the grill. Delish and simple!

  14. Great idea! I’ve got a large pot with rosemary (now 2 feet tall) and sage in it. Brought it in from garden before first freeze. I wintered it over last year, which was the first time I’ve succeeded with rosemary. The problem inside is the dry heat. It worked by keeping it next to a window wall and away from the heat register. Also don’t forget to water — and misting is very helpful in the dry heat. The problem now is that it is tall and leggy, and I want more of a bush effect. But I think heavy pruning not a good idea at the moment, though I may and then just dry the leaves and keep in a jar. This year I harvested my parsley a couple of times with scissors from outdoor pot and dried inside. Stripped from stems and put in jar to use in cooking. I’ve always bought dried parsley to use, was a staple of my mother — wonderful cook. Soups, stews, omelets, etc. I also harvest mint (chocolate, spearmint, peppermint) and dry. This is not hard. Just cut the stems, wash, and bundle with a string to hang and dry. Then strip the leaves, that is the hardest part. LOL.

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  1. […] got a different version of Garlic Rosemary Chicken and Potatoes that also uses the slow cooker.  My version has onions, garlic and white wine added.  I used […]

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