You are|Are|Again} looking for inspiration recipes crockpot lemon & herb chicken w/gravy that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious crockpot lemon & herb chicken w/gravy should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of crockpot lemon & herb chicken w/gravy, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare crockpot lemon & herb chicken w/gravy delicious home, because as long as you know the trick, this dish is can be treat special.

Ingredients and seasonings required in prepare

1. Prepare See my lemon & herb gravy Recipe, ingredients are listed there.
2. Prepare or 2 small lemons
3. Use branches fresh rosemary
4. Prepare to 3 branches fresh taragon
5. Prepare fresh oregano
6. Prepare paprika sprinkle for color
7. Prepare fresh sage
8. Use salt & pepper
9. Prepare butter
10. Prepare chicken with the skin still on

Place in the bottom of a slow cooker. How to make crockpot lemon chicken: In a large skillet, brown the chicken in butter. Next, add the chicken to the slow cooker. Top with the all of the seasonings.

Step by step to make Crockpot Lemon & Herb Chicken W/Gravy:

1. All spices are to be measured to a person's personal taste. Meaning if you're not crazy over oregano,then by all means omit, or use less. I used two to three branches per fresh herb.
2. Prepare chicken leaving skin on. The chicken will not require liquid, because it will be cooking in its own fat. This makes for a very tender chicken.
3. Brush chicken with melted, or rub with softened butter on chicken skin. Break off some of the fresh herbs, and place the herbs around sides, and top of chicken. Leaving some of the herbs in tact, to place around sides, and top. I like to turn my chicken over half way through the cooking process. This is, however, not necessary Leaving the chicken alone is fine.
4. Cook 8-10 hours on low. Remove chicken from crockpot, set aside and begin gravy. (See lemon pepper recipe) Remove skin from the chicken, carve chicken, set aside. I personally place the chicken back into the liquid to keep it from drying while I separate the bones, and skin from the meat. (Do not discard skin, and bones.) It has been proven that animal fat is essential for brain health. Once separated, remove chicken (if it was placed back in the crock) with a slotted spoon to drain liquid off the chicken.
5. Reserve skin, and bones to place back in liquid after all edible chicken has been removed. Use 5-6 cups of water to pour into remaining liquid, bones, and chicken skin. Cook on low overnight to make a full bodied chicken broth. Strain broth the next morning, and discard leftover fat, bones. I freeze my broth in ice cube trays, and use as needed. Enjoy!
6. Done and ready to serve!

Add the pieces of butter on top of the chicken. Squeeze the lemon juice over the top of the chicken. Empty cans of Lemon Creme Pie Filling into bottom of crockpot, and spread out evenly. In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. break up any large chunks into small crumbles with spoon. Pour cake/butter crumble mixture over lemon mixture in crockpot, and spread out evenly, and cover crockpot with lid.

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