I got this recipe from the crockpot lady's blog: http://www.crockpot365.blogspot.com/
one thawed and skinned whole chicken (4-5 pounds)
head of garlic
salt and pepper
a bunch of fresh rosemary
After you skin the chicken, rub it inside and out with a bunch of salt and pepper.
Plop it into the crockpot.
Peel your garlic and shove a bunch of the whole cloves into the bird cavity and throw some more on top and around the chicken. I found it easiest to peel the garlic cloves if you cut them in half first.
Slice the lemon and put slices on top, around, and inside the bird.
Wash the rosemary and do the same. If you are using dried rosemary, use a good amount---probably 2-3T of dried herbs.
Do not add water. Cook on low for 7-8 hours.
WW points: points are counted just like you would any baked piece of chicken, about 1 point per ounce