Crockpot lemon chicken

[judy]

You were right Gayle. I can do it in the oven.

Crock Pot/slow cookers use moist heat. Because the pot is kept closed and there is water/liquid in the pot, physics won't allow the temperature inside the pot to rise above the boiling point of the liquid, so you can put everything your recipe calls for into the cooker, turn the thing on, and forget about it all day. The long cooking times also mean that you dont have to worry about taking it out at a specific time (a little extra time won't make much of a difference). Of course, you could do the same thing in your oven by putting meat in a cooker, covering it, setting the temperature low and leaving it in all day, but a crock pot is much more effecient/easier.

I might have to add a liquid. What do you think?