Add 1½ lbs halved baby potatoes, 1 cup carrots, 2 celery stalks, 1 quartered onion, and 4 garlic cloves to the slow cooker. Drizzle with 1 Tbsp olive oil, season with 1 tsp garlic powder, 1 tsp salt, ½ tsp pepper, and toss to coat.

In a small bowl, mix 1 Tbsp Italian seasoning, 1 Tbsp lemon juice, 1 Tbsp olive oil, 1 tsp paprika, and 1 tsp garlic powder.

Pat 1 whole chicken (3–4 lbs) dry. Stuff with garlic cloves and optional lemon wedges. Tuck wings and tie drumsticks.

Rub the paste all over the chicken, then place it breast side up on top of the vegetables.

Cover and cook on LOW for 6–8 hours or HIGH for 3½–4 hours until internal temp is 165°F.

Let rest 15 minutes, then slice or shred with a fork. Serve with the vegetables and juices.