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Slow Cooker Rosemary Chicken

I hope everyone's January is going well.  All I know is here, in Michigan's Upper Peninsula, we have been slammed with snow so far this winter; over 190 inches to date.  We are currently in the middle of a little thaw, which is a welcome blessing.  This Thursday, Ron and I are headed to Las Vegas for 5 days, 4 nights and can't wait to get out of the cold for a bit.  More to come on that mini adventure in days to come.

As you can all see from previous blog posts, I am a big fan of the slow cooker and use it often.  This recipe is so tasty; the chicken just falls off of the bone and the rosemary and garlic make it incredibly flavorful.  I used all legs (inexpensive as well!) but you can use breasts, thighs, etc. as well.

Slow Cooker Rosemary Chicken Legs

12 Chicken Legs, skin removed, if desired*
2 TB jarred minced garlic or 2 cloves fresh garlic, minced
2 t dried rosemary, or equivalent fresh rosemary
Salt and Pepper to taste
1/3 C water

  1. Wash Chicken.  Trim fat if desired.
  2. Heat Olive oil on Medium High Heat in a frying pan large enough for all of the chicken pieces
  3. Add Garlic to pan and stir.
  4. Place Chicken in pan.  Add rosemary, salt and pepper to the chicken pieces
  5. Brown the outside of the chicken pieces, about 3 mins per side
  6. Place chicken pieces in slow cooker, overlapping if necessary.  Add all the bits from the pan as well.
  7. Add the Water to the slow cooker
  8. Cook on High for 1 hour and then cook on low 3-4 more hours.  
*You can also use thighs or breasts, just increase pan cooking time to about 6 minutes per side
Slow Cooker Rosemary Chicken Legs