Halve the lemon and keep half to the side. Quarter the other half and stuff inside the chicken.
Tie the chicken legs together (optional). Place Chicken on-top of the vegetables, squeeze the reserved half lemon. Put the squeezed lemon half next to the chicken in the slow cooker.
Cook on high for about four hours or low for around six. (Chicken should be at least 75°c.)
Carefully lift chicken and place on an oven tray and grill under a medium heat to colour up.
Cover chicken and allow to rest for ten to fifteen minutes before carving and serving with Smokey Roast Potatoes, roasted kumara and your favourite choice of vegetables.
To make gravy, strain juices from the slow cooker. Warm in a small pan/pot. Once simmering add a teaspoon of tomato paste/puree, a sprig of fresh rosemary (or ½ teaspoon dried) and thicken with a little arrowroot or cornflour (mixed with a splash of cold water). Drizzle a little over your meal.
Note: Cooking time may vary between slow cookers and larger birds. Always be sure to temperature check if you have a probe or ensure juices run clear when chicken is skewered.