Lemon and Herb Crockpot roasted chicken

(Source)

• one thawed and skinned whole chicken
• one head of garlic
• 2 lemons
• salt and pepper
• fresh rosemary

Skin the chicken; rub it inside and out with a bunch of salt and pepper. Peel garlic and place whole cloves into the cavity. Slice the lemon arrange, along with rosemary on the bird. Do not add water. Cook on low for 8-10 hours.

Notes: I left the skin on, as mine was frozen when it went in, and only used one (rather thinly-sliced) lemon. This was super yummy, and didn't involve my oven. Win-win.