Whole Chicken in a Slow Cooker

4 red potatoes, thickly sliced
2 large carrots, thickly sliced
2 cups butternut squash, cut into 1-inch cubes
1 large onion, quartered and sliced
1 3 1/2 to 4-lb. chicken
1/2 lemon
4 garlic cloves, peeled
2 rosemary sprigs

Place the potatoes, carrots, butternut squash and onion in the bottom of a slow cooker. Sprinkle with salt and pepper.

Liberally salt and pepper the chicken, squeeze lemon juice over the top and place the lemon rind, garlic cloves and rosemary sprigs in the cavity. Place the chicken atop the vegetables.

Cover and cook on LOW for 5 hours. The chicken should be cooked through.

Slow cooked whole chicken lacks the crispy skin of an oven-roasted bird. It turns out more poached than roasted, but it’s still flavorful and it’s convenient to be able to leave it alone for five hours.

I served this with apple chutney, which gave the chicken an exotic flavor and set off the vegetables nicely.