Roasted Garlic Chicken
- SERVES
- 4
- COOK TIME
- 3 Hr 15 Min
Fill your house with the rich aroma of roasted garlic and fresh rosemary with our slow cooker recipe for Roasted Garlic Chicken. This amazing chicken dish is from our "Cook it Slow, Cook it Fast" cookbook and is just one example of how making dinner in your slow cooker can be so rewarding.
What You'll Need
- 6 tablespoons olive oil, divided
- 1 (3-pound) chicken, cut into 8 pieces
- 1 tablespoon finely chopped rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 head garlic, separated into cloves
What to Do
- In a large skillet over medium heat, heat 2 tablespoons oil until hot. Brown half the chicken pieces on each side 3 to 5 minutes, turning once. Remove, add 2 more tablespoons oil, and brown remaining chicken. Place chicken in a 6-quart or larger slow cooker.
- In a small bowl, combine remaining oil, the rosemary, salt, and pepper. Brush over chicken and add garlic cloves.
- Cover and cook on HIGH 3 to 4 hours (see Note), or on LOW 7 to 9 hours, or until chicken is cooked through.
Notes
- If cooking on HIGH, add 1/2 cup water.
- Be sure to serve with pan drippings to enjoy every last bit of flavor.
- Learn more about our Cook it Slow, Cook it Fast cookbook and find out how you can order your own copy by clicking here!
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rac7431 2877525
Apr 05, 2019
I have not made this but sounds really good. Can I use dry rosemary? I have to buy a fresh bunch and not use it. I have dried the fresh herbs before when I had too much but now I have to many dried ones!!!
Test Kitchen Team
Apr 08, 2019
Hello! This recipe is scrumptious! You can definitely go ahead and use dried rosemary. Enjoy!
kmcartoonity 62072 74
Jul 11, 2018
This may seem like quite a lot of garlic to most folks, but when it roasts it loses a lot of that strong acrid flavor and becomes much sweeter. I like to refer to it as "Italian Candy" since I love it so much. I like to roast up a few heads of garlic at a time in aluminum foil when I am cooking something else and use them throughout the week for things like homemade garlic bread, mashed potatoes, hummus dip, and meat marinades!
wlldcats19472000 1 583298
Apr 15, 2015
@ Tinascroggie....All the pressure cookers have an overpressure plug in the lid. It will pop off to release excess pressure. A lot of the newer cookers are pretty much fail-safe. I've been using a 50 yr old pressure cooker for years with no problem.. Just keep your eye on the heat, and follow the instructions for your cooker. They are really safe, and the food is excellent cooked that way. No reason to be afraid. The lid won't blow off. It locks on before heating. Good luck and enjoy.
tinascroggie 06909 15
Apr 15, 2015
I have a pressure cooker and I'm afraid to use it because they say the lid will explode off of it if you don't watch it correctly. But anyway, it would be great to use this recipe in a pressure cooker and I think I just might try it!
JRP
Apr 15, 2015
Can't wait to make this one! We love recipes like this that are totally form scratch -- with simple ingredients -- and so easy.
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