- 1 lemon
- 1 4-lb whole chicken, rinsed and patted dry
- 3 sprigs fresh rosemary
- 2 cloves garlic
- 3 Tbsp. unsalted butter
- salt and pepper
- Halve lemon and place inside chicken cavity along with rosemary and garlic. Fold wings under and tie legs together. Rub chicken all over with 2 Tbsp. butter and sprinkle inside and out with salt and pepper.
- Place chicken, breast side up, on a small rack inside slow cooker. Cover and cook on high until an instant-read thermometer inserted into thigh registers 180 degrees F, 4 to 4 1/2 hours.
- Preheat broiler to high. Melt remaining 1 Tbsp. Transfer chicken, breast side up to a foil-lined baking sheet. Brush chicken with melted butter and broil to brown skin, 2 to 3 minutes. Let chicken rest for 10 minutes on a cutting board before carving and serving.
Recipe via All You Magazine