Before assembling this, make four or five balls of aluminum foil about the size of your fist. Place those in the bottom of the crockpot. They will elevate the chicken so that the juices drain down and it "roasts" instead of boiling.
- 1 3-4 pound whole chicken
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 head of garlic, sliced in half across
- 1 lemon, quartered
- 1 tablespoon softened butter
Also try these variations:
Mix 2 teaspoons Cajun seasoning with the butter before rubbing it into the breast meat. Sprinkle the chicken with additional Cajun seasoning if desired. Keep the garlic, but skip the lemon.
Instead of butter, rub the chicken with 1/4 cup olive oil combined with 2 teaspoons grated lemon zest and 2 teaspoons dried oregano, under and over the skin. Sprinkle with salt and pepper. Stuff with lemon and garlic as in the basic recipe.
Combine 1/4 cup olive oil with 2 tablespoons of your favorite taco or fajita seasoning mix. Rub the chicken above and under the skin with that mixture. Stuff the cavity with a few cloves smashed garlic, 1/4 yellow onion and a small handful of fresh cilantro. If you like it spicy, add a coarsely chopped fresh jalapeno pepper!