Rosemary-Scented Chicken and Vegetables

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  • 4Servings


  • 1½ cups organic chicken broth

  • 1 cup pearl onions, fresh or frozen and thawed

  • 1 large sweet potato, chopped

  • 4 small bone-in chicken breasts, washed and patted dry

  • 1½ tsp. coarsely ground black pepper, divided

  • 2 Tbs. olive oil, divided

  • 6 cloves garlic; 4 peeled, 2 minced

  • 1 tsp. sweet paprika

  • 4 large sprigs fresh rosemary, more for garnish


  1. Pour broth in slow cooker. Add onions and sweet potato.
  2. Sprinkle chicken breasts with 1/2 tsp. pepper. Heat 1 Tbs. oil in large, heavy skillet; place chicken breasts flesh-side down, and sear 2 to 4 minutes.
  3. Arrange chicken breasts in slow cooker. Add whole garlic. Cover, and cook on low 3 to 5 hours, or until meat is cooked through and almost falling off bone. During last 30 minutes of cooking, sprinkle minced garlic, remaining 1 tsp. pepper, and paprika atop chicken breasts; add 4 rosemary sprigs.
  4. Remove chicken from slow cooker, and transfer to large plate. Remove bones, and divide chicken among 4 plates. Drizzle remaining 1 Tbs. oil over chicken, and garnish with additional rosemary sprigs

Nutrition Information

  • Serving Size: 1
  • Calories: 397
  • Carbohydrate Content: 20 g
  • Cholesterol Content: 95 mg
  • Fat Content: 21 g
  • Fiber Content: 2 g
  • Protein Content: 33 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 332 mg
  • Sugar Content: 6 g
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Chicken Vindaloo

Chicken Vindaloo

Vindaloo, a classic spicy curry, is originally a Portuguese dish of spiced pork; it takes its name from the Portuguese vinha d'alhos, vinha for wine, and alho for garlic.