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Lemon-Rosemary Chicken
SUBMITTED BY: susan
Category: Chicken
INGREDIENTS
1/2 c. lemon juice
1 tbsp. vegetable oil
1 garlic clove, crushed
1 teaspoon. dried rosemary
1/4 teaspoon. salt
1/4 teaspoon. pepper
1 1/2 to 2 lbs.boneless, skinless chicken breasts
DIRECTIONS
In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Close bag and marinate in refrigerator 4 hours or overnight, turning bag frequently. Place chicken in the slow cooker/Crock Pot and pour marinade over. Cover and cook for 6 to 8 hours, or until tender, basting occasionally with the marinade, if possible. You may add frozen broccoli and carrots about 1 to 1 1/2 hours before done. Serves 4 to 6.
REVIEWS
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Reviewed on Sep. 26, 2008 by mstan
this should NOT be a slow cooker recipe, I tried it and the chicken was good after an hour, by the time 6 hours passed the chicken was all shriveled up and dry, I would try this marinade again only I would bake the chicken and leave the slow cooker in the cabinet! |
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