Halve the potatoes, cut the onion, and smash the garlic cloves. Slice peppers in half and discard of stem and seeds. Place all veggies in the slow cooker. Top with Herbs de Provence seasoning.

Pat the chicken dry, then gently pull the skin away from the chicken (use a spoon to make it easier). Press softened butter underneath and on top of the chicken skin, then rub Cajun seasoning all over.

Finally, stuff the cavity with the quartered lemon and tie the legs together with butcher's twine. Place the chicken in the slow cooker atop the vegetables.

Cook on low for 4 hours or on high for 6-8. When a meat thermometer measures 165 degrees F in the center of one of the breasts, remove from the slow cooker.

Carve chicken into wings, thighs, breasts, and drumsticks. Slice the peppers into strips and return to the veggies, mixing to combine. Serve immediately.