86 Garlic Citrus chicken (crockpot remix)

I've made this recipe with my oven forever. It's been in our rotation for a while now originally got this from the food network but I tweaked it quite a bit. The original recipe is posted here. The thing is when it's summer time I really try not to use the oven alot since we don't have air conditioning in that part of the house and cooking time is over an hour, and there's alot that goes into that recipe but totally worth it. The taste is similar to rotisserie chicken you buy in the store.

You will need

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon Italian seasoning 


1. Rinse chicken and salt and pepper the inside cavity and salt the outside.

2. Take the fruit and garlic head and stuff it inside the chicken you most likely will find it won't all fit what I do is stuff it under the skin and it comes out beautifully.

3. place in crock pot and cook on high for 4-5 hours (for a 3-4 pound chicken) chicken should reach 170 degrees when done. While the chicken is cooking, make the basting sauce add 1/4 cup lemon juice, oil, 1/4 orange juice concentrate, 1 tablespoon Italian seasoning, and 2 cloves garlic (minced) whisk together. (pour over chicken  twice during cooking time)

Serve with 2 dishes.