Lemon Oregano Chicken for the Crockpot

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Lemon Oregano Chicken for the Crockpot

1 (4 - 4.5) lb chicken, whole
3 lemons, halved
2 large onions -- cut into quarters
5 cloves garlic -- minced
2 tbsp olive oil
1-1/2 tsp dried oregano
1/2 tsp hot red pepper flakes
salt, pref. kosher or sea salt

Put chicken on a rack in the slowcooker, or improvise a rack out of large balls of aluminum foil. It is very important that the chicken not be on the bottom of the cooker, or it will boil in its juices and be rubbery.

Squeeze lemons all over chicken, removing pits. Put the lemon halves into the chicken cavity. Scatter onions around chicken. Liberally salt the chicken, then rub all over with oregano, and sprinkle on hot red pepper flakes.

Sauté garlic in olive oil for a few minutes (I do not like the taste of raw garlic cooked in the crockpot without this step, it has a metallic taste). Pour garlic and olive oil over the chicken. Cover and cook on low for eight hours.

Carolyn D.
(3/24/01)

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