Recipe from The Everyday Low-Carb Slow Cooker Cookbook
3- to 4-pound young chicken, rinsed, with giblets and neck removed
2 T. olive oil
1/4 t. salt
1/2 t. black pepper
- Coat slow cooker crock with cooking spray; set aside.
- Pierce each lemon six times with a sharp paring knife. Slice lemons in half.
- Rub the entire chicken with olive oil and sprinkle the outside with salt and pepper. Place the lemons in the cavity of the bird and place the chicken into the slow cooker crock, breast-side down.
- Cover and cook on low for 6 hours; check for doneness with an instant-read thermometer (it should register 170 degrees). When done, let chicken rest, uncovered, in the crock for 10 minutes before serving.
For lemon rosemary chicken, crush 3 tablespoons dried rosemary between your fingers, then rub 1 tablespoon of it into the chicken cavity and sprinkle the remainder on the skin with the salt and pepper.
For lemon basil chicken, roughly chop 1/2 cup fresh basil. Slide 2 tablespoons of the basil under the skin of the chicken breast, and place the remainder into the chicken cavity.