Prepare all the vegetables before touching the chicken for easier clean up.

Chop the onion and carrots in large chunks and place them inside the crockpot.

Cut the lemon into small wedges. Set aside.

Peel the garlic cloves. Set aside.

Remove the gizzards from the chicken if it hasn't already been done. Wash and pat dry.

Place the chicken on the bed of veggies inside crockpot breast side up.

Stuff the chicken with lemon wedges and garlic cloves.

Place the butter/ghee in-between the skin and the breast being careful not to rip the skin.

Drizzle olive oil to ensure sticking of salt and pepper.

Generously sprinkle salt and pepper.

Cover the crockpot and set on low for 7-8 hours or high for 4 hours.

Let the chicken rest and cool before cutting.