Flipping a whole chicken is awkward, but worth the effort. You can also substitute the whole chicken with chicken parts, if you prefer.
 Slow Cooker Lemon Chicken
1 (3#) broiler-fryer chicken
1 tsp dried oregano
½ teaspoon dried rosemary
3 garlic cloves, minced
2 tablespoons butter
¼ cup chicken broth (or sherry wine if it is in your pantry)
¼ cup lemon juice
salt & pepper
Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken; melt butter in frying pan and brown chicken; transfer to slow cooker or crockpot; sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen brown bits; pour into slow cooker. Cover, cook on LOW (200 degrees) for 7 hours; add lemon juice and cook 1 more hour (total of 8); transfer chicken to cutting board; skim fat from juices and serve over chicken.
Yield: Four servings
Serve with rice & baby peas.
