Professional Soldiers ® - Slow Cooker Mexican Lemon Chicken

Tried this today, and it turned out pretty darned good. Hope you like it.

SLOW COOKER LIBERTY LEMON CHICKEN

Ingredients:
1 broiler-fryer, cut up, or about 3 1/2 pounds chicken pieces (wings & thighs work well)
1 teaspoon crumbled dry leaf oregano
1 teaspoon thyme
1 can Ro-Tel tomatoes and chilies
1/2 tablespoon Tony Chachere's seasoning
1/4 teaspoon garlic salt
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons Canola oil
1/2 cup dry wine, sherry, broth or water (I used wine)
3 tablespoons lemon juice (or juice from about 3 lemons)
Kosher salt and coarse ground pepper

Preparation:
Wash chicken; pat dry. Season chicken with salt & pepper, and one half the herbs (oregano, thyme, garlic). Melt butter in hot frying pan, add oil, and brown chicken on all sides. Sprinkle with Tony Chachere's. When chicken's browned on all sides, transfer to crockpot. Sprinkle with remaining herbs and stir. Add wine or sherry to frying pan, scrape it up to loosen brown bits; pour into slow cooker.

Cover, cook on LOW (200°) for 8 hours. Add lemon juice last hour. Skim fat from juices and pour to a serving bowl; thicken juices, if desired. Serve chicken with juices.

Serve with rice (made with chicken broth, vice water), or garlic mashed potatoes, or buttered egg noodles.

Serves 4-5.