Slow-Cooker Lemon Garlic Chicken

• 3 to 4 pound chicken (labeled fryer or roaster)
• Seasoning:
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 sprigs thyme, leaves stripped and minced
• Poaching liquid:
• 3 tablespoons fresh lemon juice (about 1 lemon), reserve the rinds
• 2 tablespoons soy sauce
• 1/4 cup chicken broth
• 1 whole lemon, quartered
• 1 head garlic, cloves separated, but left in their individual skins
• 2 sprigs thyme
• 2 sprigs rosemary

1. Wash and pat chicken dry
2. For the seasoning: Mix all the seasoning ingredients together in a bowl. Without tearing the skin, separate the skin from the meat of the breast, thighs, and legs of the chicken. Grab a handful of the seasoning and rub half of the mixture between the skin and meat. Massage the outside of the skin and work the seasoning across the surface of the meat. Rub the remaining mixture inside the cavity of the chicken.
3. Heat a large skillet to medium-high heat and coat with non-stick cooking spray. Pan-sear chicken on all sides for 6-8 minutes until the outside is browned. Transfer the chicken to your slow cooker--breast side up.
4. Combine lemon juice, soy sauce, and chicken broth. Put the pan used to sear the chicken back on medium-high heat, pour in half of the poaching liquid and let sit until just boiling. Use a spatula to scrape up any browned bits stuck to the pan. Once the pan is deglazed, pour mixture over the chicken in the slow-cooker.
5. Put lemon rinds (reserved from squeezing the juice) and a few of the garlic cloves inside the cavity of the chicken. Arrange lemon quarters, the remaining garlic cloves, and the sprigs of thyme around the chicken toward the edges of the cooker.
6. Place the lid on the cooker and cook on HIGH for 4 hours.
7. Twenty to thirty minutes before the time is done, pour reserved lemon juice mixture over chicken and add the rosemary sprigs.
8. Remove chicken from the slow-cooker and allow it to rest on the carving board (or handy cookie sheet) for about 20 minutes. The meat actually continues cooking during this resting period and the juices will redistribute through the meat. When ready to serve, tear off the skin and discard. Use your fingers to pull off the legs--the bones should come apart with a gentle tug, but if they don't, use a carving knife to wedge them apart. Keep using your fingers to work over the chicken, placing the meat on a serving platter and reserving the bones for another use.

chicken, seasoning, garlic, olive oil, salt, thyme, lemon juice, soy sauce, chicken broth, lemon, garlic, thyme, rosemary

Taken from www.epicurious.com/recipes/member/views/slow-cooker-lemon-garlic-chicken-50175545 (may not work)