Slow Cooker Orange Rosemary Chicken
Serve the chicken in soup bowls over couscous to capture the flavorful sauce or add crusty bread to do the mopping.
- 2 cups frozen chopped onions
- 1 (16-oz) bag baby carrots
- 1 tbsp bottled minced garlic
- 1 (14-oz) can chicken broth
- 1 (14½-oz) can diced tomatoes
- ½ (12-oz) can frozen orange juice concentrate, thawed
- 1 tbsp dried crushed rosemary
- 1 tsp salt
- ½ tsp pepper
- 2 lbs chicken leg quarters
- 1 leek, cleaned and sliced (optional)
In the bottom of a 3½-quart or larger slow cooker, place all the ingredients, except the chicken, stirring well to mix.
Add the chicken, stirring gently to coat with the sauce.
Cover and cook on low for 8 hours.
Submit!
