Crock Pot Lemon Whole Chicken is great when you you want to have flavorful shredded chicken. As the chicken cooks the flavors permeate into the chicken and smells flow through your home. This chicken is so easy to put together and is fantastic for a Sunday night dinner.
I usually make a crock pot chicken then take the leftover chicken and make a completely different meal with it the next night. Please see below for a few options but the ideas are endless. Don’t forget lunch as well, it makes great chicken salad, oriental salad, wraps, etc.
Crock-Pot
Recipe serves: 5
Serving size: 4 ounces
Total time: Between 5 and 6 hours
I like the manual control of the crockpot versus the digital ones with delayed start and timers. We have a lot of power glitches at our house and a digital crockpot will turn off instead continuing to cook when the power shuts off for a few seconds.
Equipment
I usually make a large batch of a spice mix I like and then keep it in my spice pantry for the next use. I like this spice storage solution because you can custom make your own labels and the containers are the perfect size.
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
lemon pepper seasoning
-
onion powder
-
garlic powder
-
garlic powder
-
seasoned salt
-
dried thyme
Grocery
-
1 - whole chicken
-
1 - medium onion
-
1 - lemon
-
1 - bulb of garlic
-
1 - fresh rosemary sprigs
-
1 - chicken broth 14.5 oz
Let's prep!
| 1 whole broiler/fryer chicken 3 – 1/2 pounds |
| 1.5 teaspoons lemon pepper seasoning |
| 1/2 teaspoon onion powder |
| 1/2 teaspoon garlic powder |
| 1/2 teaspoon seasoned salt |
| 1/2 teaspoon dried thyme |
| 1 lemon, halved |
| 2 springs fresh rosemary |
| 1 small onion, halved |
| 2 cloves of garlic, smashed |
| 1/2 cup chicken broth |
- Gather all of your ingredients and measuring tools
- Zest lemon and place in a small prep bowl
- Combine seasonings with the lemon zest:
- 1.5 teaspoons lemon pepper seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon dried thyme
- Halve the lemon
- Halve the onion
- Smash 2 garlic cloves
- Measure 1/2 cup of chicken broth and set it next to the oven with a basting brush.
Let's cook!
- Complete the prep from the prep tab above.
- Using your fingers loosen the skin around the breasts, legs and thighs.
- Take half the seasoning and rub under the skin. Rub the remaining over the chicken.
- Add to the inside of the cavity:
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- Rosemary sprigs
- 1/2 the onion followed by 1/2 the lemon then smashed garlic the other 1/2 lemon and remainder 1/2 onion
- Place the chicken in the crockpot on low for 5 hours with 1/2 cup of chicken broth.
- After the chicken has been cooking for 5 hours check for doneness. The chicken will be 180° F if it is not, continue to cook until done.
- Let chicken rest for 15 minutes before shredding. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 1
