Crockpot Meyer Lemon Rosemary Chicken

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   1.

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   Remove the tops and bottoms off of the Meyer lemons.

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   Cut into 1/4 thick slices and remove any noticeable seeds.

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   2.

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   Into the bottom of your crockpot, layer half of your sliced onions and half of your Meyer lemon slices.

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   Remove rosemary from the stems and sprinkle half on top.

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   3.

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   Thoroughly salt and pepper the entire chicken, inside and out (make sure you get into that cavity) and place on top of your lemons and onions.

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   4.

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    Next, top the chicken with the remaining onion, lemon and rosemary and cover with your slow cooker lid.

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    Cook on high for 3-4 hours, or until the meat pulls away from the leg bones.

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    5.

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    Turn off the heat.

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    Cool chicken in the crockpot for 15-20 minutes before carefully removing it and placing it onto your platter or cutting board.

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    It will want to almost fall apart.

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    Then, simply slice it up and serve!

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    Juices can be used to make gravy, sauce, or placed in an airtight container and saved for future recipes.

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    Use a spoon and skim off any extra fat that has collected on the top of the juices and discard or save for future sauteing or frying!

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    Its delicious fat!

* Per serving · 4 servings · Values may vary.

No additional tips available.