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to make this meal does not require a good chef this slow-cooking chicken and highlight it perfectly. This recipe could not be less complicated. A few minutes of preparation and you will return home for a delicious dinner. really easy and fast prepared for a nice day in a public garden picnic
Ingredients
2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika
Directions
1 Place carrots, celery, and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in the chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in the slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken.
2 Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours.
3 Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.
Nutrition Facts
3 ounces cooked chicken with 2/3 cup vegetables: 329 calories, 17g fat (4g saturated fat), 88mg cholesterol, 400mg sodium, 14g carbohydrate (2g sugars, 3g fiber), 29g protein.
Ingredients
2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika
Directions
1 Place carrots, celery, and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in the chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in the slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken.
2 Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours.
3 Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.
Nutrition Facts
3 ounces cooked chicken with 2/3 cup vegetables: 329 calories, 17g fat (4g saturated fat), 88mg cholesterol, 400mg sodium, 14g carbohydrate (2g sugars, 3g fiber), 29g protein.
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