I have been using my slow cooker quite often these days because I found it to be such a convenience. I mostly used it for my Asian style recipes, Chinese herbal chicken tonic soup and Chinese dessert. Today, I wanted to try it with a western style approach so I used whatever ingredients and herbs that I have in my house. I loved sage and rosemary as I know these combination would work well together. I am not disappointed at all as this got two thumbs up from both of my girls. I served this with white rice and a Chinese style romaine lettuce side dish.
2 chicken breasts, cut into big pieces
1 large yellow onion, sliced
2 organic carrots, cut
5 cloves of garlic
2 lemon slices
About 1 tsp. whole rosemary leaf, crushed
2 Tbsp. butter (for pan-frying)
Spices to rub/sprinkle on chicken:
Penzeys Spices 33rd & Galena Chicken & Pork Rub
Sea salt and Rock salt
1. Rub or sprinkle the chicken pieces generously with the spices. Heat up a pan with 2 Tbsp. of butter and pan-fry the chicken until brown on both sides.
2. Add the cut onion, carrot, garlic and lemon into the slow cooker. Sprinkle with peppercorn medley and add in the crushed rosemary leaf.
3. Top it with the brown chicken pieces. Add some water into the frying pan, scrub all the butter and brown bits and pour into the slow cooker. Turn it to high for 5 hours.
4. Around 4 hours, cut the chicken pieces with a kitchen scissor into bite size pieces and give it a stir. Serve hot with rice.