Lemon and Rosemary Crock Pot Chicken

Lemon and Rosemary Crock Pot Chicken

On Sunday morning, I had no desire to go to the grocery store, and since I hadn’t been in over a week, my dinner options were looking pretty limited. Sound familiar? Not to fear, Lemon and Rosemary Crock Pot Chicken is here! Yes, this recipe is that good and that easy that I was practically singing about it! Plus, who knew you could put frozen chicken in the crock pot? This is a great last minute meal that is complimented well by a rice dish with a sweet ingredient such as dried cranberries, as well as water chestnuts.

2 boneless, skinless chicken breasts (can be frozen)

2 cups chicken broth

Juice of 1 lemon

1 tbsp. apple cider vinegar

1 tbsp. butter

2 tsp. dried oregano

1 tsp. dried sage

1/2 tsp. ground thyme

1-2 cloves garlic, chopped

A few springs of fresh rosemary

Salt and pepper

1. Combine all ingredients in crock pot.
2. Cook 6-7 hours on low.

The leftover chicken was great the next day, so double the recipe if you need lunch the following day or are cooking for more. Play with the herbs if you have anything fresh in your refrigerator, or try adding carrots and parsnips, or any other root vegetables, for a heartier dish. Enjoy!