Puff pastry and this biscuit dough are similar, however this one employs a much simpler method. Along with ordinary biscuits served with butter and jam, it also works well for fruit tarts, ham and cheese turnovers, chocolate croissants, and other pastries.
| Prep Time: | 15 mins |
| Cook Time: | 5 hrs |
| Total Time: | 5 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (2 to 3 pound) whole chicken, giblets removed
- ¼ cup butter, softened
- 1 teaspoon lemon pepper
- 1 (1-inch thick) slice of lemon
- 2 cloves garlic, lightly crushed, or more to taste
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons seasoned salt
- 1 teaspoon dried thyme
- 1 pinch cracked black pepper to taste
Instructions
- Rinse chicken, pat dry with paper towels, and use your fingers to loosen the skin over the breast and thighs.
- Stir butter and lemon pepper in a small bowl and insert seasoned butter beneath the loosened skin using a teaspoon. Push butter from spoon using the skin. Place lemon slice and garlic cloves into the chicken cavity.
- Place chicken into a slow cooker. Rub skin with olive oil and sprinkle seasoned salt, thyme, and cracked black pepper over the bird.
- Cook on High for 3 hours; reduce heat to Low and cook until chicken is very tender and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 160 degrees F (70 degrees C), 2 to 3 more hours. If desired, cook bird on Low setting 6 to 8 hours.
Nutrition Facts
| Calories | 526 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 152 mg |
| Dietary Fiber | 1 g |
| Protein | 39 g |
| Saturated Fat | 14 g |
| Sodium | 773 mg |
| Sugars | 0 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Skin didn’t crisp. Couldn’t taste any of the seasoning. And I even added extra. But the chicken was juicy and tender
Well I guess I left it in too long because that danged bird just disintegrated on me! The flavor was good, but you can’t really achieve any caramelization or skin crispness while poaching. Still, easy to prepare and quite tasty!
I used chicken thighs. What a wonderful recipe!
Quick and easy to prepare. Nice and moist with good flavor.
i followed recipe exactly, but I also stuffed chicken with lemon, garlic, and celery. Laid it on a thick bed of onions (future gravy) and layered it with a few stems of lemon thyme, sage. I pre-heated my oven while taking chicken out of slowcooker, and let it cool. Then i popped it in the oven to crisp up. I added a bit more work, but, it had to be done!
Really good and easy to make!! I didn’t have a lemon so I squirted lemon juice into the cavity. I also didn’t have any cloves of garlic so I sprinkled garlic powder into the cavity. It worked perfectly!! My chicken was 6 lbs so I had it on high for 6 hours then turned it down to low for another 3. An hour before serving I sliced potatoes and put layered them in the juice around the chicken. OMG!! Soooooo good!!!
The meat was moist,turned out great.
I followed the suggestion to double the lemon pepper seasoning and I used half of a lemon. It looks wonderful and smells amazing! I’m trying it out for a family dinner, so the taste testers aren’t here yet. I’m sure it will be a new favorite!
The chicken came out extremely chewy
Very good! I kept saying ‘yum’ with every bite I took. This chicken melts in your mouth, very tender! I used the exact ingredients except I used minced garlic from a jar I keep in fridge instead of fresh garlic. I had a 5lb whole chicken and started it at 12:30pm and was wondering if it would be ready in time for dinner and it was! It reached the proper temp by 4 hours on high..I turned down to low since we weren’t ready to eat yet. No need to add any liquids, when it was finished, there were several cups of liquid around the chicken. The chicken will completely fall apart from the bone so getting it out of crockpot took a little effort but the taste was worth it! This recipe would be great to make a chicken salad (ckn mixed with mayo) for sandwiches or atop salads since the meat was easily separated already from the bones. The only change I would make is possibly adding more lemon slices and lemon pepper seasoning since I prefer a lot of that flavor. Will definitely make again!!
Only had skin on chicken thighs. Great concept but not crazy about flavour. Made sauce out of drippings thickened with cornstarch. Nice addition. Will try again with different seasoning…perhaps fresh garlic and ? tarragon ? perhaps. Easy. Sauce, last minute decision, took longest! Would try again.
Chicken was moist but no flavor. I had 3 lemons plus lemon pepper seasoning and extra cracked pepper and it still tasted like just chicken. I plan on making it again tomorrow with extra lemon pepper seasoning per some of the suggestions.
This recipe reminds me of the lemon chicken I use to get at a Greek restaurant in All. on the on theulde of the city. It was known observe Bob Hope when he can to town to play golf with a very popular blind golf player. My mind does not let me remeberhis name but older people in Birmingham will know who I am writing about. The owner raid hat Mr. Hope this life monchicken and log r it. marob hat is why I am giving it five stars. marob t comes very close to their recipe. It just in Birminghamds a love ttle more lemon. But that s a great recipe.
really great and easy meal. I added more lemon pepper, whole cut lemon in cavity, half onion in cavity and placed the other half around the bird in the slow cooker, and more garlic under the skin. cooked 3 hours on high and 3 on low for a 5 lb bird. moist and delicious!
My chicken was closer to 6 pounds so I doubled all the spices. I skipped the salt since lemon pepper has a ton and used a garlic herb mix. I used margarine instead of butter. And I used a clementine instead of a lemon because I didn’t have one. I cooked my larger bird the same, 3 hours on high and 3 on low. First, It was way over cooked. The breast was so dry and chewy I couldn’t eat it, even with bbq sauce. The dark meat was mushy. Second, it lacked flavor. I am giving this recipie three stars simply because I like the method of a crock pot. If I ever do it again I will definitely cook it on low for less time and add more flavor.
We liked this, but it was not quite lemony or peppery enough and I even doubled the seasonings. I added carrots, onion and potatoes to the pot and halfway thru I added some chicken broth. I think I will add lemon juice next time and more pepper. But, it was a healthy and hearty meal.
Definitely use a lot of butter and lemon pepper to have a flavorful chicken. If you have leftovers, make some chicken alfredo futtuccini.
I loved this. The chicken was a bit dry in some places, but overall very tender and flavorful. There was a lot of juice/gravy left over as well. I added basil and rosemary to the chicken and chopped up two bell peppers and a few small potatoes and added them to the bottom. Everyone really liked this recipe and I definitely will be making it again!
Easy to make and very tasty. I did add a few ounces of chardonnay to make it a bit juicier.
Absolutely lovely flavor. The 3rd time I made it I forgot to turn temperature to low after one hour and it turned out perfect
This recipe was delicious and easy. It was not lemony enough even though I had added extra lemon and lemon pepper. Next time I’ll add allot more for flavour.