Roasted Garlic Chicken


Roasted Garlic Chicken

Roasted Garlic Chicken
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

  1. 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.
  2. In a small bowl, combine remaining oil, the rosemary, salt, and pepper. Brush over chicken and add garlic cloves.
  3. Cover and cook on HIGH 3 to 4 hours (see Note), or on LOW 7 to 9 hours, or until chicken is cooked through.


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Do you peel all the garlic cloves?

I hit the wrong link Please answer my question again? THANKS

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!!!

I HATE to buy a whole bunch, NOT HAVE.

Hello! This recipe is scrumptious! You can definitely go ahead and use dried rosemary. Enjoy!

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!

The recipe states SLOW COOKER

Pressure Cooker???? I'm sure this recipe is for a SLOW COOKER.

@ 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.

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!

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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