This recipe originally appeared in my cookbook, Cooking for the Specific Carbohydrate Diet.I removed the carrots which are placed below the chicken, but feel free to add four carrots, trimmed and diced.
Mix 2 teaspoons of the salt, garlic powder, and paprika together.
Rub the seasoning mix under and on top of the chicken skin. Use the last teaspoon for inside the chicken. Place the lemon and garlic inside the chicken cavity.
Place the chicken in the slow cooker and cover. Cook on a slow setting for 6 to 8 hours, or on a higher setting for 4 to 6 hours. The chicken is ready when the juice coming out of a slice in the chicken comes out clear and the legs move easily or fall off at the joint.
To brown the skin, preheat your oven on the broil setting or at least 425℉, transfer the chicken to a broiling pan or baking sheet, and broil for about 10 minutes.
Slice and serve. Store leftovers in the refrigerator for a few days.