Start by rinsing the chicken under cold water and patting it dry with paper towels.

In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika.

Rub this mixture all over the chicken, including inside the cavity.

Place the halved lemon and fresh herbs inside the chicken cavity.

If using, chop your vegetables into large pieces and spread them at the bottom of the crockpot.

Carefully place the seasoned chicken on top of the vegetables.

Cover the crockpot and set it to low for 6-8 hours or high for 4-5 hours.

Use a meat thermometer to check the internal temperature; it should reach 165°F in the thickest part.

Once cooked, let the chicken rest for 10-15 minutes before carving.