Rosemary Lemon Chicken with a Crock Pot

So, I adopted a nice recipe from a chef I know to accommodate my lengthy commute. No need to stand over the stove cooking this down...I busted out my trusty crock pot (one of four.)

I cooked 6 chicken breasts with carrots, onions, rosemary, and thyme (plus salt and pepper) on low for 10 hours. I also added chicken broth (low sodium) and vegetable broth to cover, plus I squeezed two lemons and dropped them in as well to cook with the chicken.

I arrived at home to a great smelling kitchen and fall apart chicken. I pulled it out of the crock pot to let it rest while I fried up the potatoes.

I then combined the two with more chicken broth and broth from the crock pot with its lemon yumminess.

I served this with the carrots from the crock pot and some spring peas I cooked as well while frying my potatoes. I realized that the meal was best served altogether, like a pot pie without the pie.

So, I set the leftovers aside to make that pot pie (I will figure out a way to make it GF or at least Paleo friendly as well.)

More to follow soon!