3-4 lb. whole chicken, giblets removed (yes, you can use boneless chicken breasts, but the bones give the chicken more flavor and nutrients and it is much more frugal per pound so I haven't bought boneless chicken breasts in at least a year)
2 lemons, sliced
optional, 2-3 medium potatoes, cubed
1 onion, sliced or diced
1/4 cup organic olive oil
2 T fresh minced garlic
1-2 T Italian seasonings or seasonings of choice
dash of cayenne pepper
salt and pepper
Mix olive oil with all seasonings.
Prop up chicken, legs up, on some balls of foil or small glass bowls so the chicken doesn't touch the bottom of the crock-pot. This allows the chicken to turn out more like a roasted chicken with browned skin. Do not put any liquid in the bottom of the crock-pot. If you haven't crock-potted a chicken before, you'll be amazed at how much liquid comes out of the chicken due to the slow cooking.
Rub olive oil mixture all over the chicken and inside the skin (you can use a spoon to insert the oil mixture between the skin and the meat).
Place lemons all over the chicken, inside of the skin, and inside the cavity of the chicken.
Place/sprinkle onions all over the chicken.
If you are using potatoes, you may want to toss them with a tablespoon or two of olive oil, and then place them at the bottom of your slow cooker.
Cover, and cook on low for approximately 10 hours, or until the juices flow clearly and the legs can easily wiggle.