Herb Lemon Chicken Crock Pot Style

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*4-5 pound Whole Young Chicken, inside giblets removed (discard giblets or boil in water until done and use juices in for a chicken gravy, if desired)

*2-3 tablespoons Extra Light Olive Oil

*2 medium Onions, sliced

*3-6 Garlic Cloves, sliced slightly or pierced 3 for inside chicken cavity and 3 for the bottom mirepoix

*5-6 Celery Sticks, cut into chunks

* Lemon, quartered and cut quarters in half, if desired (zest 1/4 teaspoon lemon before cutting for topping)

*12 Baby Carrots

*1 Sprig Fresh Rosemary

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Seasoned Rub

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Mix in a bowl:

*1/2-1 teaspoon dried Oregano

*1 Sprig Fresh Rosemary (recommend), leaves removed and minced or 1 teaspoon dried Rosemary, for topping

*3 Garlic Cloves, sliced slightly or pierced

*1-1 1/2 tablespoons Smoked Paprika

*1/2 teaspoon Freshly Ground Pepper

*1/4 teaspoon Red Pepper Flakes

*2-3 teaspoons Mrs. Dash, salt free

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**Crock Pot, plus liner

**Aluminum Foil, make 5 Aluminum balls

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Rinse off whole chicken and pat dry with paper towels. Rub the olive oil all over the outside of the chicken add into the cavity of the chicken, 1 Rosemary sprig, 3 garlic cloves, onions and half of the lemon pieces.

Then in a lined crock pot add to the bottom of crock pot add five aluminum balls the rest of the onions, celery, carrots, ( mirepoix) lemon pieces and 3 garlic cloves, slightly sliced or pierced with fork.

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Place on top the foil balls and the mirepoix mixture the whole chicken and rub the seasoned rub all over the chicken skin. Top with lemon zest and chopped rosemary and cook on high for 4-4 1/2 hours or low for 6 hours or until the internal temperature of the chicken is 165*F.

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After cooking, let the chicken rest for 10-15 minutes, slice and serve as desired.

Note:  No extra liquids are needed when cooking to keep chicken moist, this is as close to being roasted chicken as you can get in a crock pot. Yummy!!!

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Serves 4

Also see our Homemade Noodle Chicken Soup

Enjoy!

Lindy