Create a bed of carrots and celery stalks in the bottom of the slow cooker bowl.
Prepare chicken: remove neck and giblets, discard. Rinse inside and out well, pat dry. Sprinkle inside with salt and pepper. Add a quartered lemon, onion and 3 smashed cloves of garlic. Tie legs together with kitchen twine. Place chicken on a bed of carrots and lettuce.
In a small bowl, mix together softened butter, Dijon mustard, 2 cloves garlic minced, salt and pepper. Cover the outside of the chicken and under skin with the Dijon paste. Place chicken in slow cooker, cover and cook on high for 4 hours.
Carefully transfer to a broiler safe pan. Broil for 5-8 minutes or until sufficiently browned, but not burnt. Check temperature of breast meat to ensure it reaches at least 165°F. If needed, cover chicken with foil, reduce oven temperature to 350*F and continue cooking until internal temperature rises.
Allow chicken to rest for 5-10 minutes before carving. Enjoy immediately or store in a covered container, chilled for up to several days.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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