- 6 peeled cloves garlic
- 1 lb baby potatoes, halved or quartered if on the larger side
- 3 cups diced carrots
- 1 1/2 cup diced peeled beets
- 3 cups trimmed baby brussels sprouts
- 1 whole chicken, about 5.5-6lbs
- 1 tbsp extra olive oil
- 1/2 sweet onion, sliced into wedges
- 1 lemon, sliced into rounds
- 1 sprig each fresh rosemary and sage
- generous amounts of all-purpose seasoning
- Prepare the garlic, potatoes, carrots, beets and Brussels sprouts as directed above. Aim to get them roughly the same size for even cooking. Arrange them in the bottom of a large slow cooker. (Mine holds 8 quarts.)
- Pat the chicken dry on the surface and inside as best as you can. Remove the giblets if they’re still inside.
- Stuff the onion wedges, half of the lemon rounds, rosemary and sage inside the cavity.
- Rub the area between the chicken’s meat and the skin with olive oil, then slide the remaining lemon wedges in. Insert the chicken breast-side-up in the slow cooker, on top of the vegetables. (If you need to, shift some of the vegetables up the sides so that the chicken fits inside without touching the lid.)
- Sprinkle the chicken generously with all-purpose seasoning, then cover the slow cooker with a lid.
- Cook on high for 3 1/2 hours, or low for 4-5 hours, or until a meat thermometer inserted in the thickest parts of the chicken reads at least 165F.
- Switch off the slow cooker. Use strong utensils or gloves to protect your hands in order to lift the chicken out of the stoneware. Place it on a pan or tray and let it rest for about 5 minutes before removing the meat from the bones.