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Tuesday, December 18, 2012

Lemon Rosemary Chicken - Freezer to Crock Pot

This is the time of year where it seems like heavy meals abound.  There's the office party with prime rib or steak.  There's the blustery days with chili and stew.  Sometimes you're sick of heavy meals and just want something good, filling, but not too heavy.  Lemon Rosemary chicken is a wonderfully light meal that can easily be made in the crock pot.  The citrusy flavor is the perfect compliment to the rosemary.  This tastes great served with rice or served alongside a salad and crusty bread.  

I used chicken tenders in this recipe, but you can use boneless, skinless chicken breasts, or even a whole, cut up chicken to make this recipe.  If you use bone-in chicken, be sure to place it in the bottom of the crock pot, bone side up, so that the meat cooks through.  

Lemon Rosemary Chicken
1-1/2 to 2 pounds boneless skinless chicken breasts or tenders
1/2 C lemon juice 
1 teaspoon rosemary
1 Tablespoon vegetable oil or olive oil 
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Lightly brown chicken in a nonstick pan or pan coated with nonstick cooking spray.  Place in bottom of 1 gallon zippered freezer bag.  Combine remaining ingredients and pour over chicken.  Remove air, seal, and then massage to distribute ingredients.  To cook in crock pot, either thaw in the refrigerator for 24 hours or place entire frozen contents of zippered bag into crock pot.  Cook on low 6-8 hours or high for 4-6 hours.  If cooking from frozen, increase cooking time by 1-2 hours. 

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