Slow Cooker Lemon Chicken
A slow cooker lemon chicken that is tender and juicy!
Equipment
Ingredients
- 1 whole chicken * see note
- 1 lemon
- 1 teaspoon fresh thyme
- 2 teaspoons fresh parsley
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Remove the chicken from the packaging and put onto a large plate.
- Peel up the skin under the chicken breasts.
- Slice lemon in thin round slices.
- In a bowl, combine the minced garlic, chopped herbs, and olive oil. Stir to mix.
- With a spoon, pour the herb blend under the skin in the chicken breasts. Make sure to get way deep under the skin so the flavors will slow cook into the chicken.
- Insert the lemon slices under the skin and pull the skin back over them.
- Rub the extra herb mixture all over the outside of the skin along the chicken breast, legs, thighs, and wings.
- Add the chicken to the slow cooker.
- Optional: add vegetables to the slow cooker around the chicken.
- Cover the slow cooker with the lid and cook on low temperature for 6-7 hours, or high temperature for 4 hours. Check the internal temperature of the chicken with a meat thermometer. The internal temperature should read 165 F degrees.
- Serve hot.
Notes
- If there are giblets, remove them from their paper wrap and put them in the slow cooker.
- You can substitute butter for the olive oil if you are not dairy-free.
- The chicken will be very tender and may fall apart easily when you try to lift it from the slow cooker. Be careful of the hot juices.
- This chicken will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
Serving: 1gCalories: 301kcalCarbohydrates: 2gProtein: 24gFat: 22gSaturated Fat: 6gCholesterol: 95mgSodium: 477mgPotassium: 265mgFiber: 1gSugar: 1gVitamin A: 194IUVitamin C: 12mgCalcium: 20mgIron: 1mg
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