Lemon Garlic Slow-Cooked Chicken

31 Jan

This dish is incredibly easy. Prep takes mere minutes. I particularly like it when I’m working late; I start the slow cooker in the morning before work, and the chicken is ready in time for my husband’s dinner. Then, when I get home, there’s still plenty for me! Leftovers make great chicken salad, enchilada filling, etc.

You shall need:

One small-to-medium chicken. Spring for an organic bird if you can.

One lemon. Orange is great here too, or you can use lemon and orange.

One head of garlic



Olive oil

Slice the lemon into rings. Separate the garlic into individual cloves. Rinse and dry chicken inside and out. Season liberally with salt and pepper inside and out. Add a bit of olive oil and rub around. 

Drizzle a splash of olive oil in the bottom of the slow cooker. Lay a few lemon rings on top. Stick a few pieces of lemon and several cloves of garlic in the chicken cavity. Set the chicken on top of the lemon rings. Place the remaining lemon rings on top of the chicken. Scatter the remaining garlic cloves around.

Cook on low for about ten hours.

The chicken will be incredibly tender and flavorful – it’ll fall right apart. This goes fantastically with green beans! Mashed potatoes would be delightful as well. I usually love to eat roasted garlic cloves; however, in my experience, the cloves in this dish are too acrid and overcooked to enjoy on their own. They do lend a wonderful flavor to the chicken, though.


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