Slow-Cooker Roast Chicken1

Prep : 25 MINUTES         Total :6 HOURS     30  MINUTES   SERVES :  4

1          whole roasting chicken (3 1/2 - 4 1/2 pounds)
1          large onion, chopped SAVE $
1          pound baby Yukon Gold potatoes
4         whole peeled carrots, chopped
1         whole lemon (reserve zest)
4         tablespoons room temperature butter
2         cloves minced garlic
2         teaspoons chopped fresh rosemary
2         teaspoons fresh thyme
2         teaspoons salt
1         teaspoon freshly ground pepper

1       Place onions, potatoes and carrots in the bottom of the slow cooker. Season with salt and pepper.
2        Clean and dry chicken. Zest lemon and reserve. Quarter lemon, and place in the cavity. Place chicken on top of vegetables.
3         In a small bowl, combine butter, garlic, rosemary, thyme and lemon zest. Season with salt and pepper.
4        Use hands to coat the chicken in the butter mixture. Season with additional salt and pepper.
5        Cook chicken on LOW for 4-8 hours. The cooking time depends on how large your chicken is. Cook until an internal temperature reaches 160°F in the leg and the juices run clear.
6        Take the chicken out of the slow cooker and place in an oven-proof 9x13-inch pan. Brown the chicken under the broiler for 4-5 minutes or until the skin is brown and crispy.