Love is in the Slow Cooker….

Nothing says love like a nice
delicious chicken dinner with healthy trimmings on this BRISK Valentine’s
Day weekend!! 

Lemon-Rosemary Chicken (Slow cooker-whole chicken)

The delicate flavors of lemon and
rosemary bring out the best in this easy chicken recipe from This Gal Cooks.
The dish is zesty and refreshing, with the meat reaching spectacular levels of
tender juiciness after a few hours in the crockpot. This recipe requires just
10 minutes of prep time, then 6 hours in your slow cooker, resulting in 6
servings of lean, home-cooked goodness. To round out the meal, try serving
your Lemon-Rosemary Chicken
with mashed potatoes and roasted asparagus.


  • 1 (6- to 7-pound)
    whole chicken
  • 2 lemons, sliced
  • 1 large onion,
  • 1
    tablespoon olive oil
  • 1 tablespoon soy
  • 1 head of garlic,
    cloves removed, peeled, and ends chopped off
  • 1
    teaspoon seasoned salt
  • ½ teaspoon onion
  • ½
    teaspoon garlic powder
  • ¼ teaspoon ground
    black pepper
  • 1 teaspoon lemon
    pepper seasoning
  • 6 sprigs of fresh

Directions: Combine the lemon pepper seasoning, onion powder,
seasoned salt and garlic powder. Spray the inside of your crockpot with
cooking spray.

Place ¾ of the onion, ½ of the garlic
cloves, 2 sprigs of rosemary, and half of the sliced lemons into the bottom of
the crockpot.

Brush the outside of the chicken with
olive oil and place into the crockpot. Hold the chicken, end cavity up, and
stuff with 2 sprigs of rosemary, the remaining onion and garlic, and then the
soy sauce.

Lay the chicken down, breast side up.
Pat with the seasoning mix. Top the chicken with the remaining sliced lemon and
2 sprigs of rosemary.

Cover and cook on low for 5 to 6 hours.
Check the meal periodically. Once it reaches 165 degrees Fahrenheit, you’re
ready to eat. You can make gravy using juices from the crockpot.

To make the gravy — Strain the juices. Whisk together 1½ cups of the juices
with ¼ cup flour. Simmer until thickened. Add more juices or flour depending on
your preferences. Add salt if desired.


Mashed Cauliflower


  • 1
    head cauliflower, cut into florets
  • 1
    tablespoon olive oil
  • 1
    clove garlic, smashed
  • 1/4
    cup grated Parmesan cheese
  • 1
    tablespoon reduced-fat cream cheese
  • 1/2
    teaspoon kosher salt
  • 1/8
    teaspoon freshly ground black pepper
  • Add all ingredients to list


  1. Place
    a steamer insert into a saucepan and fill with water to just below the
    bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and
    steam until tender, about 10 minutes.
  2. Meanwhile,
    heat olive oil in a small skillet over medium heat; cook and stir garlic
    until softened, about 2 minutes. Remove from heat.
  3. Transfer
    half the cauliflower to a food processor; cover and blend on high. Add
    remaining cauliflower florets, one at a time, until vegetables are creamy.
    Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

Roasted Asparagus:


  1. Preheat
    an oven to 425 degrees F
  2. Place
    the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat
    the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. …
  3. Bake
    in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

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