Remove neck, giblets, etc. from chicken. (Save for another use if desired.) Pat chicken dry.
Arrange celery, carrots, onions and sweet potatoes on bottom of crockpot.
Place chicken on top of vegetables.
Rub garlic cloves and lemon all over chicken, place both inside cavity.
Massage Dry Rub all over chicken. If any rub is remaining, massage inside cavity.
Note: no need to add liquid…see MPM Mini-Bites below
Cover; cook on High for 1 hour and Low for 4 to 5 hours. Or cook on Low for 6 to 7 hours. Chicken is cooked when internal temperature of the thigh reaches 170 degrees F. and juices run clear when pricked with a fork. As crockpots vary, adjust cooking time as needed.
Remove chicken to a cutting board. Separate wings, thighs and drumsticks; carve breast meat. The chicken will be so tender, it will practically fall apart!
You may ask…but what’s a roasted chicken without crispy skin? No worries! Just pop your cooked chicken (leaving out carved breast meat) under the broiler for a few minutes until your preferred level of crispiness is achieved. Rotate pan as needed. Watch carefully; do not allow skin to burn.
Arrange chicken and veggies on a serving platter or in a casserole dish. (If desired, remove celery.) Spoon juices over.