8garlic cloves, smashed, peeled and minced (divided)
1 1/2poundssmall, red potatoes (if bigger, halve or quarter them)
1onion, peeled and chopped
3carrots, cut into half lengthwise and then into quarters
3 1/2 to 4 1/2poundswhole roasting or fryer chicken
Put all of the seasoning ingredients together in a small bowl and mix together. Set aside.
Prep the lemon, garlic and vegetables. Add the lemon zest and half of the minced garlic cloves to the bowl of seasonings and mix again.
Add the potatoes, onions and carrots to the bottom of the slow cooker. Pour lemon juice and 1 Tablespoon olive oil on top the vegetables and mix to coat. Add the other half of the minced garlic cloves on top of the vegetables.
Wipe the chicken dry with a paper towel. Fold the wings down. Separate the skin from the breast and drumsticks with your fingers, but be careful not to rip the skin. Place some of the seasonings under the skin.
Rub chicken with 1/2 Tablespoon olive oil. Add the seasoning inside and all over the chicken. Add quartered lemons to the inside of the chicken. Tie the legs together with kitchen twine. Place the chicken on top the vegetables inside the slow cooker.
Cook on high for 4 to 6 hours or on low for 6 to 9 hours. (Cook until the internal temperature of the leg is at 160 degrees F.)
Remove the chicken using turkey lifters and place in a roasting pan or oven-safe glass dish. Broil in your oven at 550 degrees F (or the highest your oven broiler will go) for 5 to 10 minutes. (Be careful and watch it to ensure it doesn't burn.)
Serve the crockpot chicken and potatoes with the other vegetables from the slow cooker.