Ingredients:

  • 1 whole chicken, approx 4-5 lbs
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried thyme
  • 1 lemon, halved (juice from one half, slices from the other)
  • 4 cloves garlic, smashed
  • 1 cup low-sodium chicken bone broth
  • 1 lb baby potatoes, halved
  • 3 large carrots, cut into 2-inch chunks
  • 1 medium yellow onion, quartered
  • 2 stalks celery, cut into chunks

Instructions:

  1. Place the potatoes, carrots, onion, and celery at the bottom of the crockpot to create a natural roasting rack.
  2. In a small bowl, whisk together the olive oil, juice from half a lemon, and all spices.
  3. Pat the chicken completely dry with paper towels to ensure optimal skin texture.
  4. Rub the spice mixture under the skin of the breast and all over the exterior of the chicken until evenly coated.
  5. Stuff the lemon slices and smashed garlic inside the chicken cavity.
  6. Carefully set the seasoned chicken on top of the vegetable bed.
  7. Pour the bone broth around the sides of the chicken, being careful not to pour over the rub.
  8. Cover and cook in the slow cooker for 6 hours until the meat is tender and slides off the bone.
  9. Carefully transfer the chicken to a baking sheet and finish under high heat (broiler) for a few minutes until the exterior is mahogany-colored and crisp.