Crock Pot Whole Lemon Pepper Chicken

Step 1: Chicken ... Remove your chicken from the refrigerator and let it rest to take the chill off. Clean, rinse, and pat dry. Add 1/3 of the onion, along with the lemon, 1 bay leaf, and garlic to the cavity of the chicken. Also, if you have any fresh herbs, they are also wonderful to add to the cavity. Then tie the legs together using kitchen twine; or, even dental floss works (unflavored of course). Set the chicken on the remaining chopped onions in the crock pot and add the other bay leaf.

Step 2: Seasoning ... Mix the softened butter, olive oil, and all the seasonings together. Now, make sure you chicken is very dry before brushing the butter seasoning mix on - if the chicken is wet, the butter will NOT stick. Then, brush the entire chicken.

Step 3: Cook ... First, there is one important note - there is no liquid needed in this recipe. Low temperature, I find works best for this method. About 6-8 hours until the chicken is falling apart, tender, and moist. Remember all crock pots cook differently. I use between a 3-4 lb chicken. But, any size will work; but times may vary however.

Step 4: Finish ... Remove from the crock pot, cover with foil, and let it rest a few minutes before carving; or just pulling apart - you won't need a knife. The drippings can be transferred to a pot to make gravy.

Step 5: Serve and ENJOY! A wild rice blend and steamed vegetables make for an easy weeknight dinner.

Step 6: HINT: Prepare this the night before. Add it to the crock pot, cover, and set in the refrigerator. In the morning, remove from the fridge, set in your crock pot heating element, remove the lid (power off) to let it warm up a bit before turning it on. Get ready for work as the chicken warm up. Then, right before heading out the door, put the lid back on, and turn the crock pot on low. 6-8 hours later, dinner is ready.