Step 1

Pat the chicken dry all over and in the cavity with paper towels. Use your fingers to separate the skin of the chicken on the breast side from the meat.

Step 2

Combine the seasonings in a small bowl. Sprinkle generously over the chicken, in the cavity and underneath the skin on the breasts side.

Step 3

Tuck the pats of butter underneath the skin on the breasts side. Place half of the lemon in the cavity of the chicken.

Step 4

Place the other half of the lemon in the middle of the bottom of the slow cooker. Arrange four even sized foil balls around the half lemon to make a little rack for the chicken to keep it elevated. (If you have a rack for your crock pot, you can also use that. Or use halved onions.)

Step 5

Place the chicken on the foil balls in the slow cooker insert, breast side up. Use a piece of kitchen string or twine to tie the drumsticks together. Tuck the wings of the chicken underneath the chicken.

Step 6

Cook on high for 3 1/2 to 4 hours or low for 7-8 hours, until the chicken reaches an internal temperature of 160.

Step 7

Remove the roasted chicken from the oven. Let the chicken rest for 10-15 minutes before carving. (You can tent it with aluminum foil so it retains its heat.)

Step 8

Carve the chicken (see notes below for details) and serve warm or let cool and then refrigerate.