Ingredients
- 1 lemon juice
- 3 pounds fryer
- 1/4 cup onion (chopped)
- 2 tablespoons butter
- 1 tablespoon parsley (fresh)
- 1/2 teaspoon salt
- 1 teaspoon parsley (dried)
- 1/4 teaspoon leaf thyme
- 1/4 teaspoon paprika
Rninse chicken well and pat dry; remove any excess fat. Place onion in the cav ity of the chicken and rub the skin with butter or margarine. Place chicken in Crock-Pot. Squeeze the juice of the lemon over the chicken and sprinkle with remaining seasonings. Cover and cook on Low 8 to 10 hours or on High for 4 to 5 hours.
