Lemon Rosemary Chicken

written by CrockPot Cooking | June 28, 2015

Ingredients

1 (4 1⁄2-lb.) chicken
1⁄4 cup butter, melted
1 lemon
4 carrots, peeled and halved
1 large red onion, peeled and quartered
1 lemon
1⁄2 tsp. dried rosemary
1⁄2 tsp. salt
1⁄4 tsp. paprika
1⁄4 tsp. garlic powder
1⁄8 tsp. pepper

Directions

Spray a 6-quart slow cooker with nonstick spray. Make 5 balls out of foil and place them in the slow cooker. Remove the neck and any other loose bits from the inside of the chicken and discard.

Place the chicken on top of the foil balls and brush on the melted butter. Cut the lemon in half and squeeze all the juice out over the chicken; tuck the lemon halves around the chicken.

In a small bowl, combine the rosemary, salt, paprika, garlic powder, and pepper. Sprinkle evenly over the chicken.

Cover and cook on LOW for 6 hours without opening the lid during the cooking time.