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Nutrition Facts
Serving Size 1 (441g) Recipe makes 4 servings
Calories 854
Calories from Fat 514		(60%)
Amount Per Serving		%DV
	Total Fat 57.1g	87%
	Saturated Fat 18.4g	91%
	Monounsaturated Fat 22.8g
	Polyunsaturated Fat 11.3g
	Trans Fat 0.0g
Cholesterol 270mg		90%
Sodium 283mg		11%
Potassium 755mg		21%
Total Carbohydrate 4.5g		1%
	Dietary Fiber 0.4g	1%
	Sugars 1.0g
Protein 63.7g		127%
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Crock Pot Lemon Chicken

Recipe #113136 | ½ day | 15 min prep | add private note

⁽³⁵⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Mar 10, 2005

OK, this is not a chicken you just dump into a crock pot with seasoning and expect to have a gourmet meal after 8 hours - this crock pot chicken is a labor of love and requires just a little bit of time. Believe me, you will be glad you took it.

SERVES 4 (change servings and units)

Ingredients

1 (3 lb) broiler-fryer chickens (whole or pieces)
1 teaspoon crumbled dry oregano
1/2 teaspoon crumbled dried rosemary
3 garlic cloves, minced
2 tablespoons butter
1/4 cup sherry wine or chicken broth
1/4 cup lemon juice
salt and pepper

Directions

1
Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken; melt butter in frying pan and brown chicken; transfer to slow cooker or crock pot; sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen brown bits; pour into slow cooker.
2
Cover, cook on LOW (200 degrees) for 7 hours; add lemon juice and cook 1 more hour (total of 8); transfer chicken to cutting board; skim fat from juices and serve over chicken.

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Featured Reviews for This Recipe

From: mkorte33

On Jul 27, 2009

This recipe has become a staple in our house. It is always tender and juicy with delicious lemon flavour. I usually follow the recipe but I'm able to substitute seasoning if I'm out of one or the other and it still is fantastic. Thank you so much for sharing.

1 person found this review helpful

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From: Karabea

On May 31, 2009

Wow! This is probably one of the best crock pot chicken recipes I have ever made! I used chicken breasts, and the juice of only one lemon (it was about 2 Tbsp of juice), and it turned out really well! I also only cooked a total of 6 hours and that was plenty. Thank you so much, I will make this again.

3 people found this review helpful

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From: -Sylvie-

On Nov 7, 2005

What a wonderful recipe. The flavours are great and it is fall-of-the-bone tender. In fact so tender that the wings fell off when I took it out of the crock-pot. Spending the extra ten minutes at the beginning browning the chicken, gives you a nice brown colour and a fairly crispy skin, which I usually miss when making crock pot chicken. I added the lemon juice after six hours as the chicken seemed to be pretty much done. I didn't use the juices as a sauce, instead I left them in the crockpot, added the carcass back, after removing all the meat, added other stockmaking ingredients, topped it up with water and let it cook for ten hours on low over night. This morning I woke up to the wonderful smell of freshly made chicken stock. Thanks Evelyn for posting this keeper! :D

17 people found this review helpful

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From: fairywishes wish

On Apr 19, 2005

I also made this with chicken breasts and it is absolutely delicious and oh so easy! I did not have a lemon but I had a lime so I squeezed the juice of that in instead & added a tad more sherry than the recipe stated. I used fresh rosemay, a large handfull chopped from the garden and I added a bouillon cube, just because I always add one to crockpot cooking. The result was awesome and easily grand enough to serve for guests - looking like a "labour of love" when it's not! Thank you for taking the time to post this one, it is certainly a keeper ************************

9 people found this review helpful

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