·
1 (3 pound) whole chicken, skin removed
·
1 lemon, cut in half
·
6 cloves peeled garlic, or more to taste (divided)
·
6 red potatoes, sliced into 1-inch thick rounds
·
1 large onion, roughly chopped
·
1/4 cup white wine
·
1/4 cup olive oil
·
1 teaspoon chicken bouillon granules
·
1/4 cup boiling water
·
2 teaspoons dried oregano
·
salt and pepper to taste
Directions
1. Rinse the chicken, inside and out. Place one
half of the lemon and 3 garlic cloves in cavity of chicken. Reserve
other half of lemon. 2. Layer the sliced potatoes and the onions in the
crock of a slow cooker. Sprinkle remaining 3 garlic cloves around the
inside of the cooker; place chicken onto the vegetables. Pour in the
wine and olive oil. Dissolve bouillon in the boiling water, and add to
the cooker.
3. Squeeze the juice of remaining lemon half over
chicken (strain out seeds); sprinkle with oregano. Season chicken with
salt and black pepper.
4. Cover, and cook on Low setting for 8-10 hours,
or on High setting 4-6 hours. A meat thermometer, inserted into the
thickest part of a thigh, not touching a bone, should read at least 160
degrees F (70 degrees C).