Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, June 23, 2013


I keep getting requests for more chicken recipes and summer seems to bring out more requests for citrus recipes.  So for all of you who want it, here is another lemon chicken recipe.

1 (2 1/2 to 3 lbs)whole roasting chicken
1/2 stick butter, softened
1 1/4 tsp lemon pepper
1 thick slice from the center of a lemon
2 or 3 (depending on size) garlic cloves, minced
2 tbsp olive oil
1 3/4 tsp seasoned salt
1 tsp dried thyme
cracked black pepper to suit taste

Remove giblets from chicken and discard.  Rinse chicken and pat dry using paper toweling.  With your fingers, gently loosen the skin over the breast  and thighs.

In a small bowl, mix the lemon pepper into the softened butter.  Insert the butter mixture under the loosened skin.  Place the garlic and lemon slice in the chicken cavity.

Place the chicken into the slow cooker and rub the skin with the olive oil.  Sprinkle with the seasoned salt, thyme, and cracked black pepper.

Place lid on cooker and cook chicken on low for 6 to 8 hours.  Internal temperature should read 160 degrees before serving.  Meat thermometer should not touch the bone as that will cause a misreading.

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