18 October, 2014
Crock Pot Chicken with Lemons or Oranges
Serves 4 – 6:
1 fresh (not frozen) whole fryer chicken, about 5 pounds
1 or 2 lemons or oranges, sliced in half
Remove giblets from chicken. Remove additional fat from around the cavity opening. Rinse chicken if desired. Place chicken in rectangular or oblong shaped slow cooker/crockpot. Don’t bother to tie the legs together. Squeeze lemon halves over the outside of the chicken, all sides. Place squeezed lemon halves into the cavity of the chicken, and place chicken breast side up in the crockpot. Do not add any additional liquid to crockpot – the chicken will generate enough liquid while cooking. Put lid on the crockpot. Turn crockpot on and set your timer to appropriate time, based on whether you are cooking it on high, medium, or low.
Cook the chicken on low for 5 – 6 hours, medium for 3 – 5 hours, or high 2 – 3 hours.
When cooked, remove chicken from pot, slice and serve.
For this dish I use the type of slow-cooker/crock pot that is rectangular, not the old fashioned round type. This chicken will very likely fall apart when you try to remove it from the crockpot. It will be very moist and tender if you use a chicken that has not been frozen. There will be a lot of liquid in the crock pot – you do NOT need to add any liquid! I serve this with fat-free gravy from Heinz. The photo provided is of the chicken cooked with two lemons. Both photos provided by Linda Bradshaw. The lower photo is to show you how much liquid is generated by cooking the chicken.