Rosemary Dump Chicken
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Rosemary Dump Chicken Recipe
The flavors of those slow cooker rosemary chicken dish are so delicious! It pairs well with just about any side, and even better, it's perfect for a freezer meal if you love having something prepped and ready to take out and cook on busy days.
This is one of those Crock Pot meals that has stood the test of time. For one, it's very versatile. The name says it all! Basically you just add your ingredients to the bottom of the slow cooker and just turn it on and go. That's my kind of slow cooker recipe. You can also adapt this recipe to whatever you have on hand in the pantry, or just about any cut of chicken you have found a good deal on. With food costs rising and many families trying to be creative with ways to cook boneless skinless chicken breasts — with plenty of flavor– this recipe is a must have on your menu.
Rosemary Dump Chicken Freezer Meal
If you are just needing the Crock Pot Rosemary Chicken recipe and don't want to prep this recipe for a freezer meal, go ahead and skip to the recipe and print or save it to your social media profile. (You can save on Facebook or Pin the recipe from this page).
For those interested in trying freezer meals, here are a few great reasons why this is a great meal to add to your weeknight dinner routine or prep ahead for an easy lunch!
- Cost of Eating Out: Prepping one freezer meal can easily save you that $20-$30 fast food bill. It's frustrating to try to save money, all the while realizing that a big expense is eating out. While chicken prices vary with location, you can rest assured this recipe is low budget! You can also use chicken thighs or a whole chicken in this recipe to save on food costs.
- Ability to have a home cooked meal with no effort: My mom friends and I talk about needing easy freezer meals or things that we can throw in the Crock Pot. Some moms are busy with multiple kids at home in sports and school. While others are empty nesters and find ourselves helping our grown kids with an errand here or there, and just staying busy in general. So I have challenged myself to prepare more meals ahead of time. Having grown children or family members over for a mid-week meal is so rewarding. If it's between that and hurrying over to the drive-thru, I would rather eat at home every time! Our whole house loves this easy Rosemary Chicken.
- Works for any time of year: This Rosemary Chicken main dish is perfect to go from freezer to Crock Pot to your dinner plate with very little effort– even in the summer. Those warmer-weather main dishes can throw me for a loop. I love to use my Crock Pot but don’t love meals like stew, chili and soup when we are coming inside on a hot day! I actually prefer to use my slow cooker during the summer as much as possible.
How do you prepare a freezer meal? If you're not sure about committing to this process, let me assure you it's very easy! Just place chicken, fresh rosemary and other spices, along with your olive oil into a large 1 gallon Ziploc bat. If you desire to cook with veggies, you can add these later. Do not place potatoes or any other starchy veggie into the freezer bag, for several reasons. They do not freeze well, for one, and then also they may cook for a different length of time than your frozen chicken will need. You can always add those to the slow cooker later!
After you have your ingredients in the bag, just label and freeze. Don't forget to add the date, since you will need to cook within 12 months for best results. We usually end up eating freezer meals later that month. I will serve this with veggies, a salad, a pasta or potato salad, garlic bread, or even something out of the box like quinoa or wild rice! The Rosemary Dump Chicken itself is so versatile!
Why Freezer Meals?
This Rosemary Dump Chicken was one of the recipes that I made as part of my freezer meal series a while back and it seems to be a family favorite now.
This one would be a great recipe to make for those who might be having a baby or coming home from the hospital after an illness. It's a hearty, delicious meal that gives that comfort food vibe. It's also a nice alternative to home-style chicken that is not fried, since many cannot have the salt and oils associated with fried foods. Baked or slow cooked chicken is one of those healthy recipes you can enjoy without having to add a lot of oils for flavor.
Using Fresh Rosemary:
We have fresh Rosemary in the garden, so I try to use up our fresh herbs if at all possible. Instead of using dried Rosemary, you can alternately use fresh by adjusting the amount. In general, about 1 tablespoon of fresh = 1 tsp. dried Rosemary. You can also use freshly picked (and washed) rosemary sprigs. Each sprig can be substituted for about 1 teaspoon. Use 2-3 sprigs for this recipe for a nice strong rosemary flavoring.
After this crockpot meal is done, you can serve the chicken whole or shred for over pasta, red potatoes, along with green beans or other fresh veggies, and more. For weekly meal prep, this is a super easy protein to add. See the easy recipe below to cook this one this week!
Be sure to note, cooked chicken breast also comes in handy for fajitas, chicken salad and more. Always freeze if you won’t use cooked poultry within a couple days.
Do you have a favorite dump/freezer meal recipe? Email me at Melissa@consumerqueen and I just may try and make it and your recipe could be featured here and we will give you credit.
Rosemary Dump Chicken
Just seasonings, garlic, and chicken for this easy dish!
Ingredients
- 2 Large Chicken Breast, or 4 small
- 2 tbs Olive Oil
- 2 tsp Paprika
- 1 1/2 tsp Rosemary
- 1 tsp Garlic Minced
- 1/2 tsp Black Pepper
- 1 tsp Salt
Instructions
- Place chicken breast in baggy.
- Pour all ingredients in baggy, squish to mix chicken with spices and olive oil
- Place in freezer for later (don't forget to label) or dump in crockpot.
- In your slow cooker, on low 6 to 8 hours.
- Prior to serving, shred chicken or slice if desired.
- Add additional sauce over chicken and serve with rice, veggies, pasta or your preference of side.
Notes
Chicken can alternately cook on high setting for 6 hours. Check with a meat thermometer to ensure internal temperature is 165 degrees F.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 331Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 102mgSodium 1254mgCarbohydrates 3gFiber 1gSugar 0gProtein 38g
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