Preheat oven to 400°F (200°C). Cut the top off the Garlic head, drizzle with Olive oil, wrap in foil, and roast for 45-60 minutes, or until soft.
Once cooled, squeeze the roasted garlic cloves into a bowl.
Place Chicken in the crockpot.
In a saucepan, combine Heavy cream and White wine. Bring to a simmer and reduce by half. Add roasted garlic, Dill, Parsley, Chives, Lemon juice, Garlic powder, and Black pepper. Stir well.
Pour Sauce over the chicken.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through.
