1small bunch fresh poultry herbsa few sprigs of rosemary, thyme and sage
Prepare the slow cooker with a light coating of cooking spray. Set aside.
Coat chicken with 1 Tablespoon extra virgin olive oil.
Sprinkle the salt, garlic powder, black pepper and paprika over the chicken and rub into the oiled skin.
Distribute the onion wedges in the bottom of the slow cooker.
Place the seasoned chicken on top of the onion wedges and pour the water around the chicken.
Squeeze half of a lemon over the chicken, then slice the other half and place it around the chicken.
Distribute the fresh herbs around the chicken.
Finally, drizzle the remaining 1 Tablespoon oil over the chicken.
Cover and cook on high for 3-4 hours or low for 5-6. Internal temperature in the thickest part of the chicken should measure 165. When chicken is done, the juices will run clear and the meat should be falling off the bone.
Optional Step: Preheat the oven broiler and transfer the crockpot to a low oven rack, leaving 6 inches of space above the chicken. Broil for 5 minutes or until the skin begins to brown.
Remove chicken from the crockpot and serve.
Oil helps brown the chicken in the crockpot; you can also use butter.
In place of water, you can use chicken stock or broth for more flavor.
Make sure your crockpot is oven-safe before broiling the chicken in the oven.