Slow Cooker Chicken with Lemon and Garlic

1. Remove outer layers of garlic skins and cut the top off the garlic head to expose the garlic. Slice lemons into rounds.

2. Lay half of garlic and lemon slices in bottom of slow cooker.

3. Remove insides from chicken; rinse chicken and pat dry. Stuff inside of chicken with some garlic and lemon. Season chicken well, inside and out, with sea salt and pepper.

4. Lay chicken in slow cooker and top with remaining lemon, garlic, and the fresh rosemary.

5. Turn slow cooker to high, and cook for about 4 hours, or until chicken reaches 165 degrees when tested with a meat thermometer (slow cooker cooking times vary).

6. When fully cooked, turn off slow cooker and let chicken rest for about 15 minutes.

7. Optional but recommended step: Preheat broiler to high. Carefully transfer chickens in pot under the broiler for 3-5 minutes until skin is golden brown and beginning to crisp. Make sure your slow cooker pot is oven-safe or transfer the chicken into a baking dish for this step.

8. Remove chicken from either slow cooker or oven and carve. Strain liquid from slow cooker and serve over chicken.