If your chicken came with the gizzards, remove them from the cavity of the chicken. (I don't use them, but if you do, pack them away for another use in the future).
Mix your spices together in a small bowl and using your hands, coat the whole outside of the chicken with your spices.
Slide your hand between the skin and the meat, separating the skin from the flesh. Spread any remaining spices under the skin and then slide as many lemons slices as you can under the skin as well.
If you have any lemon slices left over, stuff them in the cavity of the chicken.
Place the entire bird in a slow cooker (between 4 and 6 quarts works best). No oil or water is needed. Cook on low for 8 hours. If you want to cook some vegetables with this, simply put them in the slow cooker first and place your chicken on top of them. With veggies, you will need closer to 10 hours. Every slow cooker is different. It's important to know how your slow cooker cooks.
IMPORTANT: You absolutely MUST check the temperature of your chicken before removing it from the slow cooker. It should be at least 180 F.
Nutrition data not available for this recipe and will vary based on the size chicken you buy and the servings you get from it.