Crockpot Whole Chicken

Roll four 2-inch balls of aluminum foil and place in a square at the bottom of the crockpot to prop up the chicken. 2. Remove the giblets and fill the chicken cavity with halved lemons and 2 rosemary sprigs. 3. Pat the chicken dry and place on top of the foil balls. 4. Rub the chicken with olive oil and sprinkle with salt, pepper, garlic powder, and onion powder; place extra rosemary around the chicken. 5. Add the chicken stock to the bottom of the crockpot and cook on low for 6-8 hours. 6. Optionally broil in a baking dish to crisp the skin before serving.