Ensure your potatoes are of even size around golf ball size, any larger than this cut in half. Place them in the bottom of your crockpot.
Top and tail and peel your carrots then cut in half. Place them in the bottom of your crockpot.
Add 1 tablespoon of olive oil and salt and pepper, and mix the vegetables around so they are all well coated in the oil and seasoned.
Stuff the chicken cavity with thyme and halved lemon.
Sit the chicken on top of the vegetables in your slow cooker. Pour 1 tablepoon of olive oil and salt and peepper on the chicken, rub the oil and seasoning onto the chicken so all the skin is coated.
Turn your slow cooker to low and cook for 8 hours, alternatively turn your slow cooker to high and cook for 4 hours.
Optional: Remove the chicken and vegetables from the slow cooker, place in a roasting pan and grill in the oven at high heat for a few minutes until the chicken skin is crispy.
Enjoy