- Yield: 4 Servings
- Preparation Time: 20 Minutes
- 4 carrots, sliced ½” thick
- 4 potatoes, cut in 1” chunks
- 2 cloves garlic, peeled and minced, optional
- 4 whole chicken legs and thighs, skin removed
- 2 tsp lemon pepper seasoning
- 1¾ cup low-sodium, gluten-free chicken broth
How to Make It
- Layer vegetables and chicken in the slow cooker.
- Sprinkle with lemon pepper seasoning. Pour broth over all.
- Cover and cook on Low 8–10 hours or on High 4–5 hours.