1 whole chicken, skin removed
3 quarts water
1 T. salt
2 T. butter, softened
2 T. lemon pepper
2 carrots, cut into large pieces
2 celery ribs, chopped
1 medium onion, cut into large pieces
1 lemon, quartered
2 garlic cloves, halved
1 c. chicken broth
Combine water and salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water and pat dry. Spread butter evenly over chicken. Sprinkle evenly with lemon pepper. Place chicken in crock pot. Arrange carrots, celery, onion, lemon and garlic around chicken. Pour broth over top. Cover and cook on high for 3 1/2 hours or most of the day on low.
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Tips: Other than removing the skin from a whole chicken, this crock pot chicken was easy, tasty and gave us leftovers for other uses, such as Chicken & Vegetable Chowder. I put this in the crock pot in the morning to have dinner ready for my family on a night I was going to be gone. If you prefer to try the whole chicken in the oven, check out my Roast Chicken recipe. I also shared this recipe at Kitchen Stewardship's Carnival of Super Foods.
Recipe from Southern Living: Slow-Cooker Cookbook