Lemon Roasted Chicken

Slow Cooker Lemon Roasted Chicken

Get a whole chicken ready for the slow cooker! Add salt, pepper, oregano, garlic, a bit of butter, water and lemon juice. Set your cooker and wait for a great hot meal of Lemon Roasted Chicken.

Lemon Roasted Chicken Recipe

Lemon Roasted Chicken IngredientsLemon Roasted Chicken
1 whole chicken
1 dash salt
1 dash pepper
1 teaspoon oregano
2 cloves minced garlic
2 tablespoons butter
1/4 cup water
3 tablespoons lemon juice


  1. Wash chicken, pat dry, season with salt and pepper.
  2. Sprinkle 1/2 oregano and garlic inside cavity.
  3. Melt butter in large frying pan. Brown chicken on all sides. Transfer to crock pot.
  4. Sprinkle with oregano and garlic. Add water to fry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on low
    8 hours.  Add lemon juice in the last hour of cooking.
  5. Transfer chicken to cutting board. Skim fat. Pour juice into sauce bowl. Carve bird.
  6. Serve with some juice spooned over chicken.

Did you know?

The American Heart Association recommends removing the skin from chicken, turkey and other poultry before cooking, except when roasting. When roasting, the skin should be removed before the meat is eaten.

So you don’t want to remove the skin until you remove your Lemon Roast Chicken from the slow cooker. A thin membrane between the skin and the flesh of chicken holds moisture in the meat while it cooks, yet it keeps fat out. The result is juicy chicken with less fat.

Fast Food Fact: Almost one-third of the nation’s meat consumption is chicken.

Good For You Tips

  • Organic Oregano – Extra fancy, organic Mediterranean oregano with a high oil content for potent flavor. Certified Organic. Kosher.
  • When buying your chicken, make sure there is a shield shaped grade mark carrying the designation U.S. Grade A, U.S. Grade B or U.S. Grade C. U.S. Grade A chickens are sold as fresh in supermarkets. U.S. Grade B and C are used for frozen dinners and canned products since they are more blemished.
  • To help clean poultry (and raw meats), rinse them with lemon before preparing and cooking.
  • A 3 pound chicken will yield about 2-1/2 to 3 cups of cut-up chicken.

Author: Jeni

Certified by the Professional School of Fitness and Nutrition in March, 1995; honored for exemplary grades. Practicing fitness and nutrition for over 20 years. Featured in the Feb. 1994 issue of "Shape" magazine. Featured in Collage in the spring issue of 1995 Low fat recipe's published in Taste of Home, Quick Cooking, and the Milwaukee Journal-Sentinel, among others. September, 2001: Featured in "Winning The War on Cholesterol" By Rodale Publishing