Crock Pot Lemon Chicken Name: Jennifer Miller Base: Keesler AFB Recipe: Ingredients 1 (3 lb) broiler-fryer chickens ( whole or pieces) 1 teaspoon crumbled dry oregano 1/2 teaspoon crumbled dried rosemary 3 garlic cloves, minced 2 tablespoons butter 1/4 cup sherry wine or 1/4 cup chicken broth 1/4 cup lemon juice salt and pepper Directions Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken; melt butter in frying pan and brown chicken; transfer to slow cooker or crock pot; sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen brown bits; pour into slow cooker. Cover, cook on LOW (200 degrees) for 7 hours; add lemon juice and cook 1 more hour (total of 8); transfer chicken to cutting board; skim fat from juices and serve over chicken.