This turns out moist and juicy and smells like heaven. Serve with roasted potatoes and asparagus or green beans.
1 4- to 5-lb organic chickenRemove the neck and giblets from the chicken cavity and throw them away. (Traditional Giblet Gravy isn't in the cards for this chicken. The pan juices are much nicer.) Sprinkle the chicken inside and out with salt and pepper to taste. Put the garlic, rosemary, and the lemon inside the cavity. Rub it all over with the olive oil. Put the whole thing in a small slow cooker (it ought to fit snugly) and cook on "Low" for 5 or 6 hours or until the the temperature in the thickest part of the thigh measures 165 degrees F.
Sea salt and freshly-ground pepper
3 large garlic cloves, peeled
2 or 3 three-inch fresh rosemary sprigs, washed
1 lemon, cut in half
Skim the fat from the pan juices and throw the fat away. Drizzle the remaining juices over the chicken to serve. You can also rub the chicken all over with the soft lemon halves. Go all out on the "garnish" because the skin is going to be pale and bland. Not brown and roasted.
(I can't remember where I got this recipe, so if anyone recognizes it, let me know. So I can add appropriate citation data. I think it's an adaptation of one of Ina Garten's recipes.)