Herbed Lemon Chicken in a Crock Pot / Slow Cooker

From: Chef Potts

On Jan 22, 2008

The general comments were anywhere from 3 to 5 stars such are the differences in tastes. I used a 2 k whole chook which I quartered and skinned (ended up with 4 pieces weighing 1.2K) and they fitted just snugly into the crockpot and were fall apart tender after 6 hours on auto (think drumsticks would be done in 4 hours in my Kambrook crockpot). Due to allergy issues I omitted the celery and used 2 carrots and fresh oregano and parsley. No salt as I used a commercial stock and I feel they have a enough salt in them already. Thank you Chef floWer, made for Edition 3 - Make My Recipe - a game of tag.

From: Amanda in Adelaide

On Nov 6, 2007

This is a delicious and simple dish that we enjoyed very much. The chicken was beautifully moist and fell off the bone. Great for an easy family meal, but could be tarted up for a dinner party. Next time I make it, I will add some preserved lemon to add to the lemon flavour. Thanks for a great keeper!

From: Bev

On Apr 3, 2007

My husband loves crockpot recipes and this one was no exception! Fall off the bone tender and very flavorful : ) When I first read the ingredients list in this recipe, I was not sure if I was suppose to de-bone the legs. But after reading the steps I realized the legs were to remain whole. I did not remove the skin, but allowed the legs to cook in the crockpot, bone, skin and all, after a quick browning in the pan. I made as otherwise directed for a fantastic supper! I served with rice and Evie's Balsamic Asparagus. Thanks, Chef FloWer!

From: happyhousewife

On Apr 11, 2007

This was easy and fantastic. I used the left over chicken to make wraps the next day. I will be making this again!!!