Slow-cooked chicken seasoned with the classic duo, rosemary and garlic, smells delightful wafting through the home. Utterly comforting. This slow cooker variation of this favorite is absolutely effortless. Just dump in four ingredients as you head out the door for the day. When you return, a nutritious dinner is ready and waiting! Simply toss a quick salad or steam some broccoli, and you are good to go. And as a bonus, the leftovers are perfect on a salad for lunch the next day. It’s moist and delicious every time.
Sure, you can substitute a whole chicken for thighs or breasts, or really any part of the chicken for that matter. But you get the most bang for your buck when you go whole. Plus, you can turn those chicken bones into an easy-peasy bone broth right there in your slow cooker when the chicken is done to use for a mineral-rich soup.
1 4-pound organic chicken
salt & pepper*
3 large garlic cloves
6 inches fresh rosemary sprigs
1 tablespoon olive oil
- Remove neck and giblets from chicken cavity
- Liberally salt and pepper chicken inside and out.*
- Place garlic and rosemary inside the cavity.
- Put chicken in the slow cooker and rub all over with the oil.
- Cover and cook on low for 5 hours, or until tender and cooked throughout.
- Remove chicken and cut into serving pieces.
- Skim fat from the juices. Drizzle juices over the chicken.
Rosemary: The Free Radical Neutralizer
Rosemary in this dish isn’t only used for its hypnotic fragrance and tantalizing taste. It is selected for its polyphenols and terpenes, which are great weapons against inflammation because they’re naturally occurring antioxidants. They have the power to neutralize free radicals in the blood, which shuts down the inflammatory response. As a result, veins and arteries are less likely to become narrowed or clogged, and may lessen pain, swelling, and stiffness associated with peripheral neuropathy.
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