Slow Cooker Lemon Rosemary Chicken with Carrots

Method

Make it happen

1. 01

   Use fully thawed chicken. Heat the olive oil in a frying pan and soften the onion for 4 minutes; add garlic for 30 seconds (optional, but adds flavour).

2. 02

   Put the chicken into the slow cooker with the onion, garlic, stock, salt and pepper.

3. 03

   Add carrots, rosemary and lemon zest with the stock.

4. 04

   Cover and cook on LOW for 6 hours, or HIGH for 3–4 hours, until the chicken is thoroughly cooked (75°C in the centre).

5. 05

   Stir in lemon juice just before serving.

6. 06

   Stir gently, taste and adjust seasoning. Serve piping hot with potatoes, rice or bread as preferred.