Roasted Herbed Chicken with Lemon Slow Cooker Recipe From Crock-Pot

Peach surprised me by giving me a new Crockpot for Christmas!

Woo-hoo! 

I have been wanting/needing a new one for a while and this is the perfect kind of gift for me. Sensible and allows me to create
more of something I love - 
FOOD!

This is my new crockpot:

Photo courtesy of crock-pot.com

I love that it has the four typical time settings and shift to warm when done. I can put dinner together in the morning and come home to a warm meal that is cooked to perfection! It is also a great size for my family to have dinner and leftovers for Peach to take to work. (Do ya think that is why he really gave it to me - so he could have delish leftovers all the boys would be jealous of? Hmmmmm.)

Thank you Peach!

The picture they have online is not the same one as on the box - but still looks oh, so tasty!

 The mice issue made me wait a while to even get this baby out of the box because I was so obsessed preoccupied with getting the house sanitary again.

And here is the link so you can try it as well (photo courtesy of crock-pot.com):

Roasted Herbed Chicken with Lemon Slow Cooker Recipe From Crock-Pot

The smell of rosemary, lemon, chicken, and of course - Buttah is already tantalizing our senses.

This is what it looked like when I put it together this morning. (The chicken is hiding under all of the yummy veggies because I just used 3 chicken leg quarters as that is what I had on hand.)

 I am so excited to try it!
Addendum: After trying this recipe, there are quite a few changes that I will make next time.  I would use only chicken breast, even if it is skin on.  The meat was succulent and literally falling off of the bone - but there were a LOT of bones to deal with - tough when feeding little princesses.  Also, I will slice the lemon and layer slices directly on the chicken.  The lemon juice ended up soaking into all of the veggies ending up with an unwelcome surprise citrus kick with each veggie bite.  I will also probably layer the potatoes, then chicken, then veggies for better flavor - but that might dry out the chicken.  Overall, I will definitely try this recipe again - but to quote the bean "Mom, next time I think you should not follow the ingredient (she meant recipe) and just do it your way.  It always turns out yummy when you do it your way."  And THAT is why I will try it again.  She made me feel great and I want to prove her right. :)

Here is the full recipe for all ya'll:

Roasted Herbed Chicken with Lemon

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Cook Time

7-8 hours on LOW
4 hours on HIGH

Slow Cooker

4 - 4.5 Quarts
5 - 5.5 Quarts
6 - 6.5 Quarts

Ingredients

1 whole chicken, 2 to 3 pounds

1 lemon, cut into wedges

2 tablespoons fresh rosemary

10 cloves garlic

1/4 cup white wine or chicken broth

1 small pat butter or margarine, melted

small red potatoes, qty as desired, cubed

fresh green beans, qty as desired

salt and pepper, to taste

Directions

1. Clean the chicken and pat dry.
2. Add chicken to the stoneware.
3. Drizzle the chicken with butter and then rub with garlic and sprinkle with salt and pepper as desired.
4. Add the garlic, wine, and red potatoes to the stoneware.
5. Add the green beans on top of the potatoes and sprinkle the rosemary on top of the chicken and green beans. Garnish the top of the chicken with lemon wedges as desired.
6. Cook on High 4 hours, or on Low 7-8 hours.

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Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.