A succulent and juicy roasted chicken, made easy in the slow cooker.
Remove the chicken from the packaging and rinse under cool water, removing any giblets that may be inside the chest cavity.
Place a trivet inside a 6 quart or larger oval slow cooker and place the chicken, upside down on the trivet.
Make two small slits in the skin of the chicken above the thigh area and place four squares of butter under the chicken skin, two up around the back area and the remaining two on the thigh and leg area.
Liberally season the outside of the chicken with all seasonings, and then sprinkle the freshly cut parsley over the top of the chicken.
Place the lemon half inside the chest cavity of the chicken, and place the lid on the slow cooker.
Set the slow cooker to cook on low for 11 hours.
When the chicken is about 15 minutes from being cooked, preheat your oven to 450F.
Once the cooking cycle is complete, remove the lid from the slow cooker and remove the porcelain insert from the base of the slow cooker.
Place the chicken into an oven that has been preheated to 450F and roast for 10-15 minutes or until the chicken skin has become browned and crisp.
Remove from the oven, place on a serving tray, and enjoy!
A few notes: No liquid is needed in this recipe because the chicken produces enough liquid while cooking that any additional liquid will only make the chicken soggy. The chicken is cooked upside down (with the breast down on the trivet) because this method ensures that the chicken breast (which can sometimes be dry) will remain juicy and tender. Roasting the chicken in the oven after it cooks in the slow cooker is not necessary to the cooking process but it is necessary if you want crispy, rotisserie style skin on your chicken. Roasting in the oven also locks in the flavors of the seasonings and gives the chicken a delectable taste.