Crock Pot Lemon Chicken

This recipe takes a little bit more time, but it is really worth it. The reason that I brown the chicken first is to give it that great roasted chicken color and a little extra crispness. You don’t have to brown it, but I think it makes a difference.

Crock Pot Lemon Chicken
3 lb. chicken breast, bone in or out (You can use a whole chicken and you won’t brown it)
1 teaspoon crumbled dry oregano
1/2 teaspoon crumbled dried rosemary
2 tsp garlic, minced
2 tablespoons butter
1/4 cup sherry wine or chicken broth
1/4 cup lemon juice
salt and pepper

Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken, if you’re using a whole chicken; melt butter in frying pan and brown chicken if you are using breasts; transfer to slow cooker.  Sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen any remains; pour into slow cooker.
Cook on LOW for 6 hrs. Add lemon juice after 5 hours. Serve with rice and snow peas. Such a great flavor!