370 min 2
Slow Cooker Lemon Rosemary Chicken
Throw a few ingredients in your slow cooker in the morning, and come home to a fully cooked meal. When you’re done with this chicken, use the bones for Lemon-Rosemary Bone Broth and get several more meals out of it.
1 whole free-range chicken
1 tablespoon Golden Ghee, melted
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 lemon, quartered
1 tablespoon chopped fresh rosemary leaves
10 garlic cloves, peeled
TipsIf you can find it, try using pink Himalayan salt instead of sea salt. Pink Himalayan salt, considered the purest in the world, includes minerals like sulfate, magnesium, calcium, and potassium. I use it whenever possible.
Directions Preparing:10 minCooking:360 min
Step 1Place the chicken in the slow cooker. Rub it all over with the ghee and season it with the salt and pepper.
Step 2Squeeze the juice from 1 lemon quarter over the chicken and store the rind and a second lemon quarter inside the chicken cavity. Place the remaining two lemon quarters on top of the chicken legs.
Step 3Sprinkle the chicken with the rosemary and place the garlic cloves inside the chicken cavity.
Step 4Cover and cook for 6 to 8 hours on low. Serve hot.
Nutrition Facts (per serving of 2-4)