Crockpot Rosemary Garlic Chicken Quarters
Serves 4-5
Serves 4-5
Ingredients:
3.5lbs chicken leg quarters
5 carrots, peeled and chopped
3 cloves garlic, minced
1.5tsp sea salt
1.5tsp extra virgin olive oil
½ cup chicken stock, no salt
2 springs fresh rosemary, leaves removed and chopped
pepper to taste
3.5lbs chicken leg quarters
5 carrots, peeled and chopped
3 cloves garlic, minced
1.5tsp sea salt
1.5tsp extra virgin olive oil
½ cup chicken stock, no salt
2 springs fresh rosemary, leaves removed and chopped
pepper to taste
Directions:
1. Preheat a large skillet to medium high heat. Make sure it’s hot before starting.
2. Season chicken with ½ tsp sea salt and pepper to taste. Heat 1tsp oil in pan until hot, about 30 seconds. Place chicken, skin side down, in a single layer in the pan, you may need to work in batches to avoid overcrowding. Don’t flip until the skin side is seared to a golden brown. Flip only once to sear the other side. Remove from heat.
3. While chicken is cooking, peel and chop carrots and then place in bottom of crockpot. Season with ½ tsp oil and ½ tsp sea salt.
4. Place chicken quarters on top of carrots, pour pan juices over the top. Add in garlic, ½ tsp sea salt, pour chicken stock over everything and then sprinkle in rosemary.
5. Cook on LOW for 6hrs or until chicken is cooked through and juices run clear.
1. Preheat a large skillet to medium high heat. Make sure it’s hot before starting.
2. Season chicken with ½ tsp sea salt and pepper to taste. Heat 1tsp oil in pan until hot, about 30 seconds. Place chicken, skin side down, in a single layer in the pan, you may need to work in batches to avoid overcrowding. Don’t flip until the skin side is seared to a golden brown. Flip only once to sear the other side. Remove from heat.
3. While chicken is cooking, peel and chop carrots and then place in bottom of crockpot. Season with ½ tsp oil and ½ tsp sea salt.
4. Place chicken quarters on top of carrots, pour pan juices over the top. Add in garlic, ½ tsp sea salt, pour chicken stock over everything and then sprinkle in rosemary.
5. Cook on LOW for 6hrs or until chicken is cooked through and juices run clear.
Allison Hollinger
