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Home
> Recipes > Low Carb Crockpot > Rosemary Chicken
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Rosemary Chicken
Ingredients
- 12 cloves garlic, minced
- 1/2 cup chopped onion (1 medium)
- 1 tablespoon olive oil
- 1 8- or 9-ounce package frozen artichoke hearts
- 1 red sweet pepper, cut into strips
- 1/2 cup chicken broth
- 1 tablespoon quick-cooking tapioca
- 2 teaspoons dried rosemary, crushed
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon black pepper
- 1 1/2 pounds skinless, boneless chicken breast halves or thighs
- Hot cooked brown rice (optional)
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Prep: 20 Minutes
Cook: Low 6 to 7 Hours, High 3 to 3 1/2 Hours
Makes: 6 Servings
Slow Cooker: 3 1/2- or 4-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, 5 minutes or until tender.
- In a 3 1/2 or 4-quart slow cooker combine the garlic mixture, frozen artichoke hearts, sweet pepper, broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon some of the garlic mixture over chicken.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, serve with rice.
Nutrition Fact per Serving: 197 cal. 4 g total fat(1 g sat. fat), 66 mg chol., 172 mg sodium, 10 g carb, 3 g fiber, 28 g pro.
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