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.
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
Ingredients:
12 Chicken Legs, skin removed, if desired*
2 TB jarred minced garlic or 2 cloves fresh garlic, minced
1 TB EVOO
2 t dried rosemary, or equivalent fresh rosemary
Salt and Pepper to taste
1/3 C water
Directions:
- Wash Chicken. Trim fat if desired.
- Heat Olive oil on Medium High Heat in a frying pan large enough for all of the chicken pieces
- Add Garlic to pan and stir.
- Place Chicken in pan. Add rosemary, salt and pepper to the chicken pieces
- Brown the outside of the chicken pieces, about 3 mins per side
- Place chicken pieces in slow cooker, overlapping if necessary. Add all the bits from the pan as well.
- Add the Water to the slow cooker
- Cook on High for 1 hour and then cook on low 3-4 more hours.
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| Slow Cooker Rosemary Chicken Legs |