Chop vegetables and place in the bottom of your slow cooker. These will act as a “rack” for your chicken to rest on.
Wash your chicken and remove any of the innards that might have been left inside. Pat dry with a clean paper towel.
Squeeze the juice from your lemon into the cavity of the chicken and place inside. Tie the chickens legs together using kitchen twine.
In a small bowl combine salt, pepper, garlic, basil, rosemary, parsley, thyme ,olive oil and mix to combine.
Generously rub the spice and olive oil mixture all over your bird.
Place chicken on top vegetables breast side DOWN in slow cooker.
Place lid on slow cooker and cook on LOW heat for 6-7 hours until a thermometer registers 165ºF in the deepest part of the thigh.
Carefully remove chicken to an oven-safe baking dish and broil 3-5 minutes to crisp the skin, if desired. * Please keep a close eye while chicken is under the broiler . If it is under the broiler too long it will burn.