Crockpot chicken can have so many varieties, so I thought I’d share a few of mine with you.
Lemon, Rosemary & Garlic Crockpot Chicken
In a crockpot, slice onion in half and then in slices and place half of them in the bottom of your crockpot. Also add some unpeeled garlic and one cup of water.
Rinse chicken and clean out cavity. Set innards aside. Pat chicken dry.
Place chicken, breast side up, on top of onion and garlic in crockpot.
Rub down chicken with 3 tsp. room temperature butter.
Sprinkle with salt and pepper. Wash rosemary and place sprigs inside cavity with the other half of your onion slices and a few more cloves of garlic.
I also added thyme since I had it on hand and topped the chicken with slices of one lemon.
Set your crockpot to low, put the lid on and walk away for 6-7 hours.
You will have chicken so tender and falling off the bone and utterly delicious!
The spices and citrus are unlimited, so here’s a few more options to let your taste buds think about…
- onion, garlic and a packet of onion soup mix sprinkled on top.
- lemon pepper
- garlic and paprika
- cajun seasonings
- orange and clove
Now, don’t throw out that broth and yummy goodness still left in your crockpot. My next post will tell you just what to do with those as well as those innards you set aside. Sounds gross, but they make some goodness. I promise!