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Ingredients
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1 (2 to 3 pound) whole chicken, giblets removed
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¼ cup butter, softened
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1 teaspoon lemon pepper
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1 (1-inch thick) slice of lemon
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2 cloves garlic, lightly crushed, or more to taste
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2 tablespoons extra-virgin olive oil
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2 teaspoons seasoned salt
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1 teaspoon dried thyme
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1 pinch cracked black pepper to taste
Directions
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Rinse chicken, pat dry with paper towels, and use your fingers to loosen the skin over the breast and thighs.
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Stir butter and lemon pepper in a small bowl and insert seasoned butter beneath the loosened skin using a teaspoon. Push butter from spoon using the skin. Place lemon slice and garlic cloves into the chicken cavity.
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Place chicken into a slow cooker. Rub skin with olive oil and sprinkle seasoned salt, thyme, and cracked black pepper over the bird.
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Cook on High for 3 hours; reduce heat to Low and cook until chicken is very tender and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 160 degrees F (70 degrees C), 2 to 3 more hours. If desired, cook bird on Low setting 6 to 8 hours.
Nutrition Facts (per serving)
526 | Calories |
40g | Fat |
2g | Carbs |
39g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 526 | |
% Daily Value * | |
Total Fat 40g | 51% |
Saturated Fat 14g | 71% |
Cholesterol 152mg | 51% |
Sodium 773mg | 34% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 2% |
Total Sugars 0g | |
Protein 39g | 77% |
Vitamin C 4mg | 4% |
Calcium 45mg | 3% |
Iron 3mg | 15% |
Potassium 369mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.