Slow Cooker Lemon Rosemary Chicken

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Ingredients:

  • 1 whole (4-5 pound) chicken
  • 4 tablespoons butter, room temperature
  • Zest from one lemon
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 onion, sliced
  • lemon slices (use remaining lemon from zest)
  • 1/2 cup white wine

Directions:

  1. Rinse chicken thoroughly, then pat dry with paper towels.
  2. In small bowl, mix together butter, lemon zest, garlic, thyme, rosemary, salt and pepper. Rub all over chicken.
  3. Line bottom of slow cooker with onion and lemon slices. Pour wine over onions. Place chicken on top and cover with lid.
  4. Cook on LOW for 6 to 8 hours, or on HIGH 4 to 5 hours or until chicken is cooked through and reaches an internal temperature of 160°F.
  5. Carefully remove chicken and place in ovenproof dish. Put under broiler for 5 minutes to crisp and brown skin. Carve and serve.

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