Southwest Crock Pot Chicken

I love cookbooks and have a HUGE collection.  In fact, my husband just bought me a new e-cookbook last week.  

I only have one problem…I seldom like to try new recipes.

I know, a little crazy, but I guess I’m just a creature of habit.  I tend to make the same things all the time.  

My husband on the other hand, loves trying new recipes…which may have contributed to the collection of cookbooks. Every now and then he’ll peruse through them and pick out something with a really great picture (because he knows I’m more likely to make it if I can see it first) and say something to the effect of, “Hey, that looks like it might be good”….being interpreted, “I think it’s time to branch out, what about making this?”

That’s how I came to make this Southwest Crock Pot Chicken.  It came from a great cookbook called Southwest Slow Cooking.  The chicken turned out really well and it makes a great one dish meal.  I think next time I will try adding a few carrots to round out the veggies.  

One last thing before we get to the recipe.  It calls for one medium-sized roasting chicken, which is what I thought I was buying.  You’ll understand when you see the pictures, but this was quite possibly the scrawniest chicken I’ve ever seen…so feel free to laugh at my poor, sad little excuse for a “medium-sized” roaster.  The good news is, it tasted great.

Here’s the Recipe:

1 medium-sized roasting chicken

1 Tbsp olive oil

1-1 1/2 Tbsp Rosemary (or 2 sprigs fresh)

10 cloves garlic – peeled and left whole

1 large onion, cut into 8 pieces

1/2 tsp salt

1/2 tsp pepper

1 tsp paprika

1 tsp cayenne

5 medium potatoes, cut in large cubes

1 tsp dried sage

1/2 cup white wine (I used cooking wine) 

1/2 cup chicken broth

1 lemon

string to tie chicken

Go ahead, laugh at my poor scrawny chicken

Remove any giblets from inside of chicken and rinse with cold water

Heat oil in skillet and lightly brown chicken on all sides

Place about half the rosemary (or 1 sprig if using fresh), 4 cloves garlic and half the onion inside the cavity of chicken

Tie legs together and sprinkle chicken with salt, pepper, paprika and cayenne.  

Set aside

Place potatoes, sage, remaining garlic and onion in bottom of crock pot

Sprinkle with remaining rosemary (or add sprig of fresh)

Stir in wine and broth

Put chicken in crock pot on top of potatoes and squeeze the juice of one lemon over chicken

Cover and cook on low 8-9 hours.

Remove from crock pot and drizzle with juice

Garnish with lemon slices before serving

I really should try new recipes more often!

Southwest Crock Pot Chicken

2014-09-03 01:37:41

Write a review

Save Recipe

Print

Ingredients

1. 1 medium-sized roasting chicken
2. 1 Tbsp olive oil
3. 1-1 1/2 Tbsp rosemary (or 2 sprigs fresh)
4. 10 cloves garlic - peeled and left whole
5. 1 large onion, cut into 8 pieces
6. 1/2 tsp salt
7. 1/2 tsp pepper
8. 1 tsp paprika
9. 1 tsp cayenne
10. 5 medium potatoes, cut in large cubes
11. 1 tsp dried sage
12. 1/2 cup white wine (I used cooking wine)
13. 1/2 cup chicken broth
14. 1 lemon
15. string to tie chicken

Instructions

1. Remove any giblets from inside of chicken and rinse with cold water
2. Heat oil in skillet and lightly brown chicken on all sides
3. Place about half the rosemary (or 1 sprig if using fresh), 4 cloves garlic and half the onion inside the cavity of chicken
4. Tie legs together and sprinkle chicken with salt, pepper, paprika and cayenne.
5. Set aside
6. Place potatoes, sage, remaining garlic and onion in bottom of crock pot
7. Sprinkle with remaining rosemary (or add sprig of fresh)
8. Stir in wine and broth
9. Put chicken in crock pot on top of potatoes and squeeze the juice of one lemon over chicken
10. Cover and cook on low for 8-9 hours
11. Remove from crock pot and drizzle with juice
12. Garnish with lemon slices before serving

Adapted from Southwest Slow Cooking

Adapted from Southwest Slow Cooking

O Taste and See https://otasteandseeblog.com/