Bust out your slow cooker! I got this baby for my birthday and it's pretty spectacular- it has a browning feature that's changed my life (nope, not dramatic at all). Remove chicken from package, remove giblet bag from chicken cavity, rinse well, and pat dry. Save giblets in the fridge for making stock.
Separate and peel the garlic cloves (like I said, do yourself a favor and get the pre-peeled cloves)
Place handful of gloves, 1-3 lemon halves (whatever will fit) and sprig of rosemary inside the cavity of the chicken. Tie chicken legs in order to keep items in side.
Soften coconut oil, if solid. If your chicken is not at room temp (like mine) the oil will harden once on the chicken. No worries, it's still all good! Rub the softened oil over chicken skin.
Sprinkle generously with sea salt and pepper.
Place remaining garlic, rosemary and lemons on the bottom of the slow cooker and then carefully place the chicken on top.
Set the cooker to low for 6 hours.
Enjoy the delicious smells wafting from your kitchen.
When the timer goes off, carefully remove the chicken and all the fixin's and place into a baking dish. Broil in the oven to crisp up the skin, about 5-7 minutes (keep an eye on it).
Ta-da! Be amazed and enjoy at the fact that you just cooked an entire chicken! Enjoy!
