This chicken recipe is one I invented as I played around with chicken in my crock pot. I would season my chicken and roast it all day in the crock pot and as my family added their thoughts on my different combinations of spices and seasonings, I would adjust accordingly. One day, I finally nailed the recipe that they had all been wanting. They said that this recipe gave the chicken a burst of lemon flavor that wasn’t to overpowering or spicy.
This recipe is probably in the top ten of meals that my family requests. I love preparing it, because it is so simple, yet tastes gourmet. I have served this to guests and I rarely have any left-over, which is a shame, because the flavors are enhanced if they are allowed to marry and mingle happily overnight.
This recipe is straight from me to you and I hope you enjoy.
1 chicken cut up and skinned (my family prefers that I use a pack of boneless, skinless chicken thighs combined with a pack of boneless, skinless chicken breasts.)
1 tablespoon seasoning salt
1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white pepper
1 tablespoon chicken seasoning
3 whole lemons
optional: Texas Pete Hot Sauce
1. Rinse chicken pieces, pat dry and place on wax paper.
2. In a small bowl mix seasoning salt, lemon pepper, garlic powder, garlic powder, onion powder, white pepper, and chicken seasoning.
3. Sprinkle seasoning mix liberally over chicken, coating both back and front.
4. Place chicken in the crock pot or slow cooker.
5. Slice lemons in half, remove seeds and squeeze lemons over chicken. Add the lemon halves to the crock pot.
6. Place a dash or two of Texas Pete over chicken.
7. Cook on high either 3-4 hours or low for 8-9 hours.
8. Remove lemons prior to serving.
Suggestions: Try this recipe with acorn squash and roasted cauliflower.
Notes: This recipe came from the author’s own recipe files.