I came up with this! Yay for me! Will’s mom had left clementines in the fridge and I recalled seeing recipes for orange and rosemary chicken, so I did some research and decided to give this a shot! Well, technically I didn’t make the recipe, but I left instructions for Will and he threw it together for me. And the best part is, this actually turned out well! The flavors of the clementine and rosemary together are quite enticing and the slow-cooked chicken breasts make it easy to shred the meat. The chicken absorbed the competing flavors really well, particularly the clementine juice, which gave it a really nice tangy flavor without being overwhelming. If you’re lucky enough to have afternoons free like Will, but still want to slow cook your dinner, I recommend a recipe like this!
Slow-Cooked Clementine and Rosemary Chicken (serves 4-6)
2 chicken breasts
1/2 cup chicken broth
2 clementines, quartered
1 onion, diced
1 tbsp butter, softened
Zest and juice of 2 clementines
3 sprigs fresh rosemary, divided
1 clove garlic, diced
Combine all ingredients except the chicken in the slow cooker (chicken broth, clementines, onion, butter, zest/juice of clementines, rosemary, garlic, S&P). Dry chicken, then place on top of clementine quarters and make sure the rest of the liquid-based mixture is covering the breasts. Turn slow cooker on high for 4 hours. Serve with rice.
Recipe Inspiration: Navy Wife Cook: Slow Cooker Orange Rosemary Chicken