Scarborough Chicken

Ingredients:

1 (3-4 lb.) whole chicken

1/2 cup onion, chopped

Spray Butter

1 Lemon

1 Tbsp. Parsley

1/4 tsp. Sage

1/4 tsp. Rosemary

1/4 tsp. Thyme

1/4 tsp. Salt

Directions:

Rinse the chicken well and pat dry; remove any excess fat. Place the onion in the cavity of the chicken and spray the skin with the butter. Place the chicken a Crock-Pot Slow Cooker. Squeeze the lemon juice over the chicken and sprinkle with the remaining seasonings. Throw lemons in for added flavor. Cover and cook on Low for 10 hours or on High for 6 hours.

Note: I do not have the calories and fat calculated for this meal, but a tip to cut down on calories and fat is to eat the white meat with out the skin.