blandhog: I was wondering if they were planning on crisping up that skin or if they were going to leave it soggy. Glad they went with broiling.
Also that is the correct amount of garlic
DougEECummings: Full recipe from [TipHero](https://tiphero.com/slow-cooker-lemon-chicken/)
**Slow Cooker Lemon Chicken**
Makes 4 – 6 servings
Prep Time: 15 minutes
Total Time: 5 hours
**Ingredients**
* 3 – 4 lemons, (2 of them zested)
* 1 whole head of garlic
* 4 sprigs fresh rosemary, thyme, or other sturdy fresh herbs
* 1 (4 – 5 pound) whole chicken
Garlic Lemon Rub
* 4 – 5 cloves garlic, minced
* 2 Tablespoons finely chopped fresh herbs (thyme, rosemary, savory, sage, etc.)
* zest of 2 lemons
* 1 teaspoon kosher salt, or to taste
* ½ teaspoon ground black pepper, or to taste
* 3 Tablespoons olive oil (or melted butter)
**Directions**
1. Mix all of the ingredients for the garlic lemon rub together in a small bowl, and set it aside.
1. Cut the head of garlic in half horizontally and place it in the bottom of the slow cooker.
1. Cut the ends off of 2 to 3 lemons and cut each lemon in half. Place 4 to 6 lemon halves in the bottom of the slow cooker with the halved garlic (so that they lay flat).
1. Add half of the herb sprigs to the slow cooker.
1. Remove any giblets from the cavity of the chicken, if they were included. Rinse the chicken and pat it dry. (You want to remove as much moisture as possible.) Season it lightly with salt and black pepper all over, covering both the inside and outside of the bird. Rub the garlic lemon rub all over, making sure to rub it under and over the skin, directly onto the meat, and into cavity of the chicken.
1. Lay the chicken on top of the garlic and lemon halves in the slow cooker. If desired, tie the legs together with some butcher’s twine.
1. Slice the remaining lemon. Cover the top of the chicken with lemon slices and the remaining sprigs of fresh herbs.
1. Cook for 3½ to 4½ hours on high heat, or for 5½ to 6½ hours on low heat (or until the chicken is completely cooked). The thickest part of the thigh should register 165°F/74°C on an instant read thermometer.
1. When the chicken is finished cooking, turn off the slow cooker and allow the chicken to rest for about 15 minutes. Remove the chicken from the slow cooker.
1. You can carve and serve the chicken at this point, or for crispy skin, preheat the oven to broil while resting the chicken. Carefully remove the chicken from the slow cooker and place it on a lined baking sheet. Place the chicken under the broiler for 4 to 6 minutes, or until the skin has reached the desired crispiness. Allow it to rest for 10 minutes, then serve.
1. Use the strained liquid from the slow cooker as a sauce for the chicken. Add a little butter to the sauce to round out the acidity if desired.
alextoria: > chopped fresh herbs
okay but which herbs man
orangebraidguy: TAKE OFF THAT RING BEFORE YOU STICK IT IN A CHICKEN!!
Honestly, it’s not even a solid one so fuuuuulll of gross poopie germs. Ew ew ew