Crock Pot Lemon Chicken.

So I either forgot to set my alarm clock last night or turned it off this morning in a sleepy daze. Either way, I woke up at 6:45 instead of 5:30. Not a great way to start the day. In the crazy rush of the morning, I didn’t have time to make coffee but I still found time to put dinner in the crock pot. And fortunately for me, and my co-workers, there is a Starbucks on my way to the office.

I’m still on my crock pot kick. And honestly, the crock pot is so easy to use, the food is so delicious and our lives are so crazy busy that I’m thinking this kick isn’t going to end any time soon. It’s hard to not love a cooking method that has dinner ready when you get home.

In my quest for new crock pot recipes, I’ve found a lot of recipes using whole chickens. We eat a lot of chicken in my house but I’m just not a fan of cooking whole chickens. I never mind eating it but if am the one cooking I don’t like dealing with a whole chicken. I guess it’s laziness on my part but I would much rather cook with boneless skinless chicken breasts or thighs. So that’s what I do.

Earlier this week, I adapted a recipe from Crock Pot 365 for lemon herb whole chicken and used chicken breasts instead. This would also be great with chicken thighs.

Here is what it looked like when I took off the lid.

I love the combination of garlic, lemon and rosemary! The only thing I might do different next time would be to add more garlic.

I served this meal with mashed potatoes (using a combination of gold and purple potatoes), roasted broccoli and a roll.

Crock Pot Lemon Chicken

Adapted from Crock Pot 365

3-4 chicken breasts or thighs

2 tbsp garlic infused olive oil

2 lemons, sliced

Fresh rosemary sprigs

Salt and pepper

Place chicken in crock pot. Drizzle olive oil on top and season with salt and pepper. Cover each piece of chicken with lemon slices and place desired amounts of rosemary sprigs on top. Cook on low for 6 hours.