Remove the chicken from the packaging and put onto a large plate.
Peel up the skin under the chicken breasts.
Slice lemon in thin round slices.
In a bowl, combine the minced garlic, chopped herbs, and olive oil. Stir to mix.
With a spoon, pour the herb blend under the skin in the chicken breasts. Make sure to get way deep under the skin so the flavors will slow cook into the chicken.
Insert the lemon slices under the skin and pull the skin back over them.
Rub the extra herb mixture all over the outside of the skin along the chicken breast, legs, thighs, and wings.
Add the chicken to the slow cooker.
Optional: add vegetables to the slow cooker around the chicken.
Cover the slow cooker with the lid and cook on low temperature for 6-7 hours, or high temperature for 4 hours. Check the internal temperature of the chicken with a meat thermometer. The internal temperature should read 165 F degrees.