Cut two of the Garlic heads in half and place them in the bottom of the crockpot
Cut two of the lemons in half (lengthwise) and trim a bit of the rounded side of the lemon so they can lie flat too with the inside of the lemon facing up. Lay two of the Rosemary sprigs on top of the garlic and lemons
Remove the organs from inside the Chicken. Wash it, inside and out, and then pat dry
Season the inside and outside of the Chicken.
Cut the third head of Garlic in half and stuff it inside the bird. Also cut a lemon into wedges and stuff it inside as well.
Lay the chicken in the crock pot. Cut the last lemon into slices and lay them on top of the Chicken along with the remaining two sprigs of Rosemary.
Cover and cook on High for 4 Hours (or until the temp of the Chicken has reached 165.
Remove from the Crockpot, carve and serve with either rice or potatoes. Strain the juices from the Crockpot to ladle of the Chicken
Slice up some small Red Potatoes and fry them up in a little Olive Oil and seasoned with Salt, Pepper and Garlic Salt.