Rosemary Slow Cooker Chicken

Note from Cheri: This recipe comes to us courtesy of Brenda Hyde, editor of SeedsOfKnowledge.com, a fabulous website dedicated to making life more memorable (a cause near and dear to my heart). This recipe is part of an article Brenda did about growing and cooking with rosemary. Click here for the full article and more recipes.

For lots more recipes and information about cooking in a Slow Cooker or Crock Pot®, click here.

5-pound roasting chicken, rinsed and fat removed 2 sprigs fresh rosemary 2 stalks celery with leaves, cut into pieces 2 small onions, sliced 1 whole garlic head, cloves peeled 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika

Serves 4 Remove and discard giblets and neck from the chicken. Rinse and pat dry. Trim excess fat. Place rosemary, celery, 1/4 of onion, and 6 garlic cloves in the cavity of the chicken; tie legs together with string. Place chicken, breast side up, in the crock pot . Add remaining onion and garlic. Drizzle lemon juice over chicken; sprinkle with the salt, pepper and paprika. Cover; cook on low for 8 hours. NOTES: You can replace the lemon juice with herb vinegar. You can use less garlic if you wish.