Slow Cooker Lemon Chicken – Tender, Juicy, and Savory.
The weather is being weird lately. We’ve had lots of heat. Serious heat. Like 90’s sort of heat. Then, out of nowhere, we’ll have a cloudy or cooler day that feels like heaven. It’s the sort of day that makes me want to curl up with my fuzzy blanket and watch Sense and Sensibility over and over again (Come ON, Marianne! CAN’T YOU SEE HOW GREAT COLONEL BRANDON IS, WOMAN!!?!!) Of course, no cloudy day is really complete unless the house is full of cozy smells.
Sure, my default is cookies or soup, but there’s something wonderful about a roasted chicken that makes you feel like the best cook in the world. Of course, I’m not the best cook in the world. And whole chickens scare me a little bit. The slow cooker takes all the guess work out of when it’s done. You put it in, forget about it, and come back when it’s falling off the bone.
Lemon and rosemary are perfect together, thought this would be divine with thyme or basil if that’s what you prefer. Also, don’t worry. It’s not so strong that you can’t fold the leftovers into your favorite soup or chicken salad, but it’s also flavorful and savory enough that you can taste it.
Paired with some roasted sweet potatoes and a salad or fruit, this chicken makes a perfect dinner. Especially if you watch it curled up on the couch with Sense and Sensibility. Just saying.
- 1 (3-4lb) chicken
- 1 onion, quartered
- 3 lemons, quartered
- 1 Tablespoon minced fresh rosemary, plus a few sprigs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- olive oil
- Place half of the onion in the bottom of the slow cooker. Place the other half of the onion and one lemon in the cavity of the chicken. Scatter the rest of the lemon quarters and a few sprigs of rosemary around the chicken.
- In a small bowl, whisk together minced rosemary, garlic powder, onion powder, paprika, and salt. Drizzle a little bit of olive oil over the top of the chicken (just a little bit) and sprinkle spice blend over the top of the chicken.
- Turn the slow cooker on high and cook 3-4 hours, or until meat is fall-off-the-bone tender.