Slow-Cooker Lemon Garlic Chicken

I usually shy away from cooking whole chickens in the crockpot, because the skin doesn't crisp up. This recipe is different though in that you use the skin to hold the herbs in while cooking, and then remove it when it is cooked. You end up with moist, delicious, flavorful chicken, and no soggy chicken skin (bluk). I served this with coined sweet potatoes that I steam-sauteed in olive oil and butter! Yum!

ANYWAY, I'm not one to re-invent the wheel, so here's a link for this great recipe! Cheers!!

http://www.thekitchn.com/recipe-slowcooker-lemon-garlic-47100