Crock Pot: Garlic Rosemary Chicken

I had a hankering for something savory today...and was too lazy to make a trip to the grocery store to do anything too adventurous :-)

I looked through my kitchen and saw that I had chicken breasts, potatoes, carrots, garlic, and lots of herbs, including my fresh rosemary plant growing outside.

Voila!

This is so easy, and when Jesse and I came home this afternoon, the house smelled so scrumptious.  Totally worth the 5 minutes of prep I put into this meal :-)



For two people, I used:

♥ 2 boneless, skinless chicken breasts

♥ 5 minced cloves of garlic

♥ 1/2 stick of butter

♥ 1/2 cup of chicken broth

♥  4 sprigs of rosemary from my plant (or 1T of rosemary flakes)

♥ Sprinkles of parsley, sage, and thyme (it's a Scarborough Fair meal!  Get it?)

♥ 4-6 Russet potatoes

♥ 10-20 baby carrots

♥ 1 T olive oil

♥ 1 t Kosher salt

♥ Ground black pepper



Melt the butter and garlic together in a microwave-safe bowl.  Coat both sides of the chicken with this yummy mix, and place in the bottom of the crock pot.  Pour the chicken broth over the chicken in the pot, and add the sprigs of rosemary.  In a separate bowl (or ziploc if you're lazy and don't want to wash another bowl!) mix olive oil, quartered potatoes, carrots, kosher salt, and pepper together and pour over the chicken.  Sprinkle everything in the crock pot with the rest of the herbs, turn the crock pot on low, and let it cook for 6-8 hours.

It smells heavenly, and when I get that big of a smile from my Handsome Man, I consider it a great success ♥