one thawed and skinned whole chicken (my kitchen shears worked the best for getting the goopy skin off)
one whole head of garlic
salt and pepper
a bunch of fresh rosemary (I used 3 Tbsp. of an assortment of dried herbs I had on hand: rosemary, oregano, and basil mostly)
After you skin the chicken (and keep from puking), rub it inside and out with a bunch of salt and pepper. Drop the bird into the crockpot.
Peel the garlic and shove a bunch of the whole cloves into the bird cavity and then throw some more on top and around the chicken.
Slice the lemon and put slices on top, around, and inside the bird
Wash the rosemary and do the same.
Do not add water. Cook on low for 8-10 hours. The meat will be very tender and easily fall off the bone, so carefully pull meat out and serve. We enjoyed ours over rice.