Chicken roasted in the crock pot comes out tender, moist and delicious. And the best part is the bulk of the cooking is done while you’re out enjoying your day. This recipe is perfect for week nights, busy weekends or summer days when you don’t want to heat the kitchen with the oven.
The trick to getting the chicken nicely browned and flavorful is to sear the chicken in a hot hot skillet for several minutes before putting it into the crock pot.
1 and a half lemons cut into wedges and slices
Half a medium sweet onion
Extra virgin olive oil
Salt and pepper
Trader Joe’s 21 seasoning salute (a blend of spices such as celery seed, cayenne, parsley, basil, marjoram, bay leaf, oregano, thyme, rosemary, cumin, mustard, coriander, garlic, lemon to name a few)
Clean and pat dry the chicken with paper towels. Set aside on a plate. Slice the lemons into some wedges and slices. Slice the onion into chunks. Peel cut the carrots into long strips. Place most of the onion and carrots into the bottom of the slow cooker. Reserve a few pieces for the chicken cavity. Place several lemon slices on top of the vegetables in the slow-cooker. Add a couple of lemon wedges and remaining vegetables inside the chicken cavity. Drizzle the chicken with extra virgin olive oil and rub it over both sides. Season it with a pinch of sea salt and pepper.
In a large skillet, heat (on high) about a teaspoon of extra virgin olive oil. Sear the chicken to brown it (about 5 minutes per side). Turn off the heat. Using tongs or clean kitchen towels, carefully lift the chicken into the slow cooker. Season the chicken with 21 seasoning salute and paprika. Here’s what it should look like.
Cover and set the slow-cooker to low. Cook until the juices run clear or a meat thermometer registers 160 F when inserted at the thigh (about 5 hours). Let the chicken rest on a cutting board for several minutes prior to cutting into it.
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Just prior to serving (this is extremely important), squeeze the juices from the remaining half a lemon all over the chicken. This brightens and intensifies the lemony flavor. Strain and reserve the left-over chicken juices in the crock pot for stock. For example, lemon chicken risotto which can be made from any left- over shredded chicken. Enjoy!