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Cut garlic heads and lemons in half and lay in bottom of slow cooker.
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Cut the bottoms off the lemons so they lay flat.
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Add a sprig of rosemary, or any herbs.
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Remove insides from chicken, rinse chicken and pat dry.
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Season chicken well, inside and out, with all-purpose steak seasoning or salt and pepper.
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Lay chicken on top of garlic and lemon slices and stuff the chicken with a garlic head cut in half, and a lemon cut in quarters.
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Cover top of chicken with additional lemon slices and rosemary.
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Turn slow cooker to high, and cook for about 4 hours, or until chicken reaches 165 degrees.
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Slow cooker cooking times vary.
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Important: Use a meat thermometer to check for doneness.
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When chicken has reached 165, turn off slow cooker and let chicken rest for about 15 minutes.
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Remove from slow cooker, carve and serve.
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Liquid from slow cooker can be strained and served over chicken.