Slow cooker lemon chicken breasts with rosemary
These slow cooker lemon chicken breasts use bone-in pieces and rosemary. The method follows a manufacturer recipe designed for a 2-quart cooking capacity; use your own cooker’s minimum fill and loading instructions rather than placing a tiny batch in an oversized crock.
Allow about 10 minutes to prepare, followed by roughly 3–4 hours on low. Timing is a guide: chicken must reach 165 °F (74 °C) in the thickest flesh, away from the bone.
Thaw chicken in the refrigerator before using a slow cooker. Do not use a delayed-start timer with raw poultry. If your appliance requires added liquid or a different loading level, follow its instructions and select a recipe matched to that model.
Recipe and method from useandcares.hamiltonbeach.com
- Kalorien
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- Eiweiß
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- Fett
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- Kohlenhydrate
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Für die Berechnung werden Zutaten, genaue Mengen und die Portionsanzahl benötigt.
| Zubereitungszeit | — |
|---|---|
| Aktive Zeit | — |
| Schwierigkeit | — |
| Schärfe | — |
| Küche | Home cooking |
| Allergene | — |
Zutaten
4 Portionen
Schritt 1
Check that the chicken fits the cooker without preventing the lid from closing. Pat dry; do not wash raw poultry. Put the pieces in the crock and wash hands and utensils afterward.
Schritt 2
Squeeze the lemon over the chicken, catching the seeds. Sprinkle with salt and pepper, then lay rosemary on top. This is a gently seasoned version, without commercial lemon-pepper seasoning.
Schritt 3
Cover and cook on low, beginning temperature checks near 3 hours. Keep lid lifting to a minimum. Continue until each breast is at least 165 °F (74 °C) in its thickest part, avoiding the bone with the probe.
Schritt 4
Transfer to a clean plate, remove rosemary stems and rest briefly before carving. Serve hot with some cooking juices. Prepare vegetables or rice separately; this method does not specify their cooking time.
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