This recipe has one of my favorite combos – garlic and rosemary. Now, it may seem like there’s a lot of garlic in this Slow Cooker Garlic Rosemary Chicken. And there is.However, the garlic cooks down, and the cloves mellow until they reach a rich, soft, almost buttery consistency. I suggest serving the extra cloves spread on some warm, crusty bread. Also, peeling 40 cloves of garlic takes a while! Save yourself some time, and pick up a bag of pre-peeled garlic cloves. Costco and Sam’s Club carry them for about $4.50 for a large bag, and if you use a lot of garlic, it’s worth it.
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Slow Cooker Garlic Rosemary Chicken
- 1 T . extra-virgin olive oil
- 1 T . butter
- 1/2 tsp . kosher salt
- 1/4 tsp . black pepper
- 3-4 lbs . boneless skinless chicken breast
- 1 oz can chicken broth 14.5 .
- 40 cloves garlic peeled
- 2 T . chopped fresh rosemary
Heat oil and butter in a large nonstick skillet over medium heat until butter melts.
Sprinkle chicken breast with salt and pepper.
Add chicken pieces to pan, and cook on each side or until golden brown. Remove chicken from pan, and place in slow cooker. This is the slow cooker I use.
Add garlic to pan, and cook for 1 minute, stirring constantly.
Stir in broth, and boil until sauce cooks down to about 1 cup.
Pour sauce and garlic over chicken; sprinkle with rosemary.
Cover, and cook on low for 4 hours or until chicken is done.
Serve sauce and garlic with chicken.
Adapted from MyRecipes.