Prepare the chicken by removing the items from cavity and blotting dry with a paper towel.
Brush Greek yogurt over the entirety of the chicken. Combine sea salt, black pepper, paprika, mustard powder, onion powder, and garlic powder in a small bowl or ramekin and season the chicken.
Cut onion into wedges. Remove elephant garlic cloves from skin and slice in half. Add to a large bowl with potatoes. Stuff the chicken with as much of this as you can. Add remaining to the bottom of the crockpot and pour beer inside. Place chicken on top. Squeeze over the lemons. Add the butter on top, and rosemary and thyme, and close the lid. Cook for 6-7 hours on low (completely depends on exactly how large your bird is or how hot your slow cooker cooks).
You will want to make sure your chicken is cooked through. The internal temperature should be 165 degrees.
Plate and serve. Enjoy!
Notes
Wheat beer or pale ale works best for this recipe, though any beer you like to drink works great. If you aren't a beer drinker but want a hint of beer, use something very light, such as bud light.
Want to use a different cut of chicken? You can use bone-in chicken breasts or thighs. Though, it will still take 5-6 hours on low to get tender results.
Have leftovers? Store them in an airtight container and keep it the refrigerator for up to 3 days.