Remember earlier this month when I mentioned that Dave and I don't exist on sugar and butter alone? Well, here's the proof--I actually cook real food from time to time. And my favorite way make real food is to use my crock pot. I super dooper love my crock pot. It's so easy to throw a meal together in the morning or the night before and let my crock pot make dinner while I'm at work or busy with other stuff. Plus is makes the house smell so good. And this recipe is a perfect way to make a beautiful meal in just a few minutes. I've never actually roasted a chicken in the oven because it's just too easy to do it in the crock pot. The lemon and garlic in this recipe are complimented by the herbs and the meat is juicy and completely falls apart. A little messy for a pretty table presentation, but tasty and easy nonetheless.
A friend of mine turned me onto Stephanie O'Dea's blog a couple of years ago when Stephanie challenged herself to use her crock pot every day for a year and blog the recipes. While I'm not quite as hard-core as Stephanie, there are currently 5 crock pots in my house and I've been known to run more than one (or two) at a time. Stephanie has a lot of wonderful recipes for crock pot beginners and more experienced cooks. Since I didn't have any fresh rosemary I used dry, but otherwise I followed the recipe, right down to skinning the chicken first (with all the butter I go through, I do try to cut the fat and calories when possible). I served this with jasmine rice and green beans for a simple dinner that was both healthy and tasty.