Slow-Cooker Lemon-Rosemary Chicken and Potatoes
By Leah ColinsPublished on October 15, 2019
Time
2 to 3 hours on low
Yield
Serves 4
Slow cooker size
4 to 7 quarts
Ingredients
6 tablespoons extra-virgin olive oil 4 garlic cloves, minced1 teaspoon minced fresh rosemary ¼ teaspoon red pepper flakes Salt and pepper 1 ½ pounds red potatoes, unpeeled, cut into 1-inch pieces4 (12-ounce) split bone-in chicken breasts, skin removed, trimmed1 tablespoon water 2 teaspoons whole-grain mustard 1 teaspoon grated lemon zest plus 2 tablespoons juice1 cup frozen peas, thawed
Instructions
- Microwave 2 tablespoons oil, garlic, rosemary, pepper flakes, ½ teaspoon salt, and ½ teaspoon pepper in bowl until fragrant, about 30 seconds; let cool slightly.
- Toss potatoes with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Cover potatoes and microwave, stirring occasionally, until softened, 8 to 10 minutes; transfer to slow cooker. Rub chicken with oil mixture; arrange skinned side up in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.
- Whisk remaining 3 tablespoons oil, water, mustard, lemon zest and juice, and ⅛ teaspoon salt in separate bowl until combined. Season with salt and pepper to taste. Transfer chicken to serving dish; tent loosely with aluminum foil. Stir peas into slow cooker; let sit until heated through, about 5 minutes. Using slotted spoon, transfer vegetables to dish with chicken; drizzle with half of dressing. Serve, passing remaining dressing separately.
Time
2 to 3 hours on lowYield
Serves 4Slow cooker size
4 to 7 quartsIngredients
6 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 teaspoon minced fresh rosemary
¼ teaspoon red pepper flakes
Salt and pepper
1 ½ pounds red potatoes, unpeeled, cut into 1-inch pieces
4 (12-ounce) split bone-in chicken breasts, skin removed, trimmed
1 tablespoon water
2 teaspoons whole-grain mustard
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 cup frozen peas, thawed
Ingredients
6 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 teaspoon minced fresh rosemary
¼ teaspoon red pepper flakes
Salt and pepper
1 ½ pounds red potatoes, unpeeled, cut into 1-inch pieces
4 (12-ounce) split bone-in chicken breasts, skin removed, trimmed
1 tablespoon water
2 teaspoons whole-grain mustard
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 cup frozen peas, thawed
Ingredients
6 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 teaspoon minced fresh rosemary
¼ teaspoon red pepper flakes
Salt and pepper
1 ½ pounds red potatoes, unpeeled, cut into 1-inch pieces
4 (12-ounce) split bone-in chicken breasts, skin removed, trimmed
1 tablespoon water
2 teaspoons whole-grain mustard
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 cup frozen peas, thawed
Why This Recipe Works
We started each recipe by using the microwave to bloom an aromatic oil mixture, then letting it cool slightly before rubbing it directly onto bone-in chicken breasts (skin removed) for a big flavor boost. Microwaving the potatoes before placing them in the bottom of the slow cooker ensured that our vegetables would be fully tender when the chicken finished cooking. Once our chicken and potatoes were perfectly cooked, we whisked together a quick pantry-friendly dressing to accompany the finished dish, along with fresh garnishes to make for a simple and satisfying slow-cooker meal with a vibrant appeal.
Instructions
- Microwave 2 tablespoons oil, garlic, rosemary, pepper flakes, ½ teaspoon salt, and ½ teaspoon pepper in bowl until fragrant, about 30 seconds; let cool slightly.
- Toss potatoes with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Cover potatoes and microwave, stirring occasionally, until softened, 8 to 10 minutes; transfer to slow cooker. Rub chicken with oil mixture; arrange skinned side up in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.
- Whisk remaining 3 tablespoons oil, water, mustard, lemon zest and juice, and ⅛ teaspoon salt in separate bowl until combined. Season with salt and pepper to taste. Transfer chicken to serving dish; tent loosely with aluminum foil. Stir peas into slow cooker; let sit until heated through, about 5 minutes. Using slotted spoon, transfer vegetables to dish with chicken; drizzle with half of dressing. Serve, passing remaining dressing separately.
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