Lemon Slow-Cooker Chicken


The sweet potatoes add color to the pastels of chicken and Napa cabbage salad.

Have you ever held a piece of amber in your hand? It is incredibly beautiful and each piece is unique. My mom has a necklace made of amber beads. As a child, it was one of my favorite dress-up pieces.

When I saw The Amber Room in the free discard pile at a library, I snatched it up for some easy summer reading. This mystery by Steve Berry is entertaining and with enough history to add interest, rather than detract from the story line. While there isn’t much food consumed along the course of this international chase for stolen artwork, roasted chicken dishes make several appearances.

Normally, roasting a chicken is not a task that I relish after a day at work. However, the miracle that is the slow cooker can make short work of the bird. Some colorful sweet potatoes, roasted with olive oil and rosemary sprigs, and a big salad filled out the meal nicely.

Slow-Cooked Lemon Rosemary Chicken
Inspired by numerous recipes and basic chicken cooking logic

1 whole chicken, defrosted
salt and pepper
2 sprigs fresh rosemary
lemon juice, bottle or fresh
white wine
lemon halves (optional)

Place the chicken in the slow cooker. Season generously with salt and pepper. Tuck rosemary sprigs around the bird. Pour some lemon juice and white wine around the bird to form a puddle about 1/2″ deep. Tuck lemon halves into the slow cooker as well, if using. Set slow cooker to low and cook 6-8 hours, or high and cook 3-4 hours depending on your slow cooker. Serve with roasted potatoes and salad.


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