Roasted Rosemary Chicken

Looking for the recipe to yesterday's first slow cooker success? We found this on Texas Fit Chicks!

Proof that this is happening.

Easy Roasted Rosemary Chicken
6 skinless chicken breasts
1 can low sodium chicken broth
Fresh onion & garlic (if you have them)

1/2 cup fresh chopped rosemary
salt & pepper to taste

Optional- place sliced onions on bottom of cooker along with minced garlic.

Place chicken breasts in cooker. Pour can of broth then 1/2 cup fresh rosemary. Salt & Pepper to taste. Stir around to get the rosemary all over the chicken breasts. Cook about 6 hours on low.

Served with brown rice and steamed green beans.

This is what I ate. You're welcome.

You'll note that I did not serve this with brown rice or green beans (but instead zucchini, see previous post), and I really can't imagine not including the fresh onion and garlic that are listed as optional on this one...they really did a lot for this in the way of flavor!

We also froze this before cooking it, chicken broth and all. It turned out just fine - so no need to fret.


Oh, and hold up - I also found time to make pumpkin muffins yesterday for my staff. And, on that note: Why is pumpkin a seasonal food? It doesn't only taste good in fall, so why is it relegated to stay within that autumnal boundary? Be the change you wish to see in the world...eat pumpkin year round. Viva la revolution! 


We're not afraid to push the envelope with pumpkin. Over and out.


~Snark & Smirk