9 lbs chicken
1 1/2 cup olive oil
1 1/2 cup lemon juice
3 tsp Pepper
1/2 tsp salt
To Make:
Divide ingredients evenly between three labeled one-gallon freezer bags. Freeze up to 3-months.
To Use:
When you desire to serve this recipe just thaw the bag in the refrigerator the night before. On cooking day dump contents of the bag in the Slow cooker. Cook on high up to 4 hours, low 6-7 hours.
Serve:
You can serve it as the main dish at dinner. Just serve with your favorite side dishes, such as buttered corn and applesauce.
Or, have it cold on top of garden salads. You can also use leftover Peppered Lemon Chicken as a base for a homemade chicken salad.
Source: Large Family Table