Remove the inner parts from the chicken and pat the chicken dry with a paper towel. Make 4 large aluminum foil balls and place them into the slow cooker.

In a small bowl mix softened butter, garlic, zest, and juice of 1 lemon, salt, and pepper until combined.

With a spoon lift the skin up from the breast and place about 1 tablespoon of garlic butter under the skin on both sides of the breast. Rub the remaining garlic butter all over the outside of the chicken skin.

Place chicken on the foil balls, and place sliced lemon along the sides of the chicken.

Cook for 4- 4 1/2 hours on high or 6-8 hours on low or until internal temp reaches 165 degrees.

If your slow cooker has a removable crockery insert (check to make sure it is oven safe first) place it in the oven and broil for 4-5 minutes to get the skin crispy. You can also flip the chicken and broil it another 4-5 minutes to crisp up the other side. If your slow cooker isn't oven-safe just place your chicken on a sheet pan and then broil for 4-5 minutes in the oven.

Let rest for 10 minutes and carve, drizzle juices over cut-up chicken.