I probably haven't used my crock pot in two years, so it's not something I have a lot of experience with. But I sure like the sound of this bird--IF the skin crisps up as they say.
Ingredients
3 cloves of garlic
1/4 cup Kalamata olives
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, halved
4 sprigs of fresh rosemary
4 to 5 pound whole chicken, rinsed and patted dry with giblets removed
Directions
In a food processor, pulse the garlic, olives, olive oil, salt and pepper together until they create a coarse paste. Use your fingers to gently loosen skin covering breast and thighs of chicken; place half of paste under skin, directly on meat of breast and thighs. Gently press on skin to distribute paste over meat. Spread entire exterior surface of chicken with remaining paste and place chicken, breast side down, in slow cooker.
Add one lemon half and one rosemary sprig to inside of chicken. Thinly slice the remaining lemon half and place slices on top of chicken, as well as remaining rosemary sprigs.
Cover and cook until breast registers 160 degrees F and thighs register 175 degrees F, about 4 hours on low.
Remove chicken from slow cooker and place on a baking sheet, then broil for 8 minutes to achieve crispy skin.
Transfer chicken to carving board, tent with aluminum foil and let rest for 10 minutes. Carve chicken, discarding skin if desired.