If you are looking for a tasty dinner, try this Slow Cooker Rosemary Chicken!
I mentioned before that I was on a roll with slow cooker meals, I wasn’t kidding, was I?! This is another one that I adapted from my baked version. I absolutely LOVE the baked version, but this slow cooker version is a great alternative if you don’t have any time to bake it.
I’m looking forward to being in the kitchen a bit over the weekend too and getting to actually bake and take it easy just a bit. It’s kind of nice that we start school before Labor Day because it’s a busy few weeks then we get a little break before going all into the school year. I’m starting to adjust to the routine a bit more as well, although I am sure it will take some time to get used to. Of course, as soon as I get used to it all then it will all change again, right? That’s how it seems to go for me.
I made this dish with mini potatoes but you can slice up red potatoes that you have on hand too. This was a mix of potatoes including purple ones too. I’ve been picking these all up at Aldi and they have been one of my favorites to get each week in the produce section. They are so delicious, baked or in the slow cooker I can eat them all day either way! I may or may not have a potato fetish…it’s awful, I know!
So, if you are in a hurry for dinner, this is a great meal that can likely be done with what you have on hand. I also like to stock up on frozen green beans for meals like these too, because those are simple to add to this dish as well.
Now, it’s time to eat up.
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Slow Cooker Rosemary Chicken
- 4 Chicken Thighs Boneless or Bone In
- 4 Cups Sliced Potatoes
- 4 Cups Green Beans
- 1/2 Cup Olive Oil
- 1 Tsp Garlic Salt
- 1/2 Tbsp Rosemary
In a medium-sized cast iron skillet, sear the chicken on both sides until browned.
Place it into a greased 6 quart slow cooker.
Top it with potatoes and green beans.
Evenly pour the olive oil over the veggies and top with garlic salt and rosemary.
Cover and cook on low for 8 hours.