Rosemary and Olive Oil Slow Cooker Chicken

This slow-cooked chicken is easy, delicious and versatile. Leftovers are great for a fetticcini alfredo or salad the next day.

  • Prepare: 10min
  • Cook: 240min
  • Servings: 8


  • 8 cloves garlic, sliced
  • 1 Tbsp dried rosemary, crumbled between your fingers
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp white wine
  • 2 Tbsp water
  • 2 lbs skinless, boneless chicken breasts
  • Cooking spray


  1. Spray slow cooker with the cooking spray.
  2. Mix all ingredients except the chicken in the slow cooker. Mix well.
  3. Add the chicken one piece at a time, making sure to turn each piece to cover.
  4. Cook on low for eight hours or high for four hours.
  5. Makes approximately 8 servings of 4 oz each.

This goes great with rice or couscous and your favorite steamed vegetables. Leftovers are great for a pasta dish or salad the next day.


  • Calories: 192.1
  • Total Fat: 8.2g
  • Cholesterol: 70.3mg
  • Sodium: 207.3mg
  • Total Carbs: 1.4g
  • Protein: 26.0g