Crock Pot Rosemary Garlic Chicken Quarters Recipes

Steps:

• Place potatoes in the bottom of a slow cooker. Add onion over the top of the potatoes.
• Remove the chicken parts inside the cavity and pat the outside of the chicken dry. Slice deep, garlic clove-width slits into your chicken with a knife. Make 4 cuts on each side of the chicken, and 1 in each of the drumsticks. Stick a sliver of garlic deep into each cut. Place the remaining chunks of garlic into the cavity.
• Starting on the back of the chicken, season generously with about 1/2 of the rosemary and cracked salt and pepper. Add some seasoning inside the chicken's cavity as well. Flip the chicken and place it breast side up in the slow cooker on top of the potatoes and onions. Season the top of the chicken generously with the remaining rosemary and more cracked salt and pepper.
• Cook on Low until the chicken is cooked through completely and the juices run clear when the chicken is cut, 8 to 10 hours, depending on the size. Serve with the potatoes and onions from the pot.

Steps:

• Place butter and garlic in microwave-safe bowl and heat until butter is soft; blend together.
• Roll chicken breasts in garlic-butter mixture and place in crock pot.
• Sprinkle chicken breasts with salt, pepper, parsley and rosemary.
• Add broth to bowl with remaining garlic-butter, reheat if necessary to allow smooth blending, and add mixture to crock pot.
• Cook on low setting for 6 - 8 hours.
• Serving size is approximately half a chicken breast and a small amount of sauce.

Steps:

• Place carrots or celery in a single layer in a 5-quart slow cooker.
• Remove the skin from the chicken and trim fat. Stir together the rosemary, paprika, 1 1/2 tsp salt and 1 tsp pepper. Rub the mixture over the chicken.
• Saute garlic in 3 taglespoons hot oil in a large skillet over medium heat for 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserve the oil in the skillet. Cook half the chicken in the reserved oil in skillet 3 to 4 minutes on each side or until golden brown. Transfer to the slow cooker, reserving the drippings in the skillet. Repeat with remaining chicken.
• Add the broth and garlic to the reserved drippings in the skillet and cook 1 minute,, stirring to loosen particles from the bottom of the skillet; pour over the chicken in the slow cooker. Cover and cook on high for 2 hours.
• Toss the potatoes with 1 teaspoon oil and the remaining 1 tsp salt and 1/4 tsp pepper; add to the slow cooker. Cover and cook 2 more hours.
• Transfer chicken and potatoes to a serving platter, and pour the juices from the slow cooker through a fine wire-mesh strainer into a bowl. Skim the fat from the juices. Serve immediately with chicken and potatoes.

Steps:

• Clean and dry the chicken.
• Starting at the neck cavity, carefully loosen skin from the breast with you fingers.
• Insert 2-3 garlic pieces and 2 springs of rosemary under the breast skin at the edge of the wings.
• Continue pulling skin and insert 2 rosemary sprigs and 2 garlic pieces under drumstick skin.
• Make a small slit in skin on each wing.
• Insert a garlic piece and a rosemary sprig into each.
• Insert 2 garlic pieces and 2 rosemary sprigs in body cavity, then tie the legs together Place the chicken, breast down in a large slow cooker.
• Cover and cook on low 6-7 hours or until juices are clear when thick part of chicken is pierced with a knife. Remove chicken from slow cooker and discard garlic and rosemary.
• Cut chicken and serve.