Slow Cooker Whole Chicken

Before getting started, spray the inside of your Crock Pot insert with nonstick cooking spray, or you may use a disposable slow cooker liner.
Rinse the chicken, and then remove the neck and giblets. Pat dry.
Chop up the celery, carrots and onion, and then peel the garlic cloves, mashing each one down with the back of a kitchen knife.
Mix up the seasonings in a small mixing bowl.
Next, drizzle the whole chicken with olive oil, rubbing it gently into the skin 'til evenly dispersed. I like to use a basting brush for this step.
Finally, sprinkle your seasonings onto the chicken, rubbing them in all over.
Start by adding the prepped veggies and fresh herbs to the Crock Pot.
Then place the seasoned chicken on top of the vegetables.
Place the lid on your slow cooker, and cook on low for 6-8 hours, or on high for 3-4 hours. You can tell that it's done when the internal temperature reads at least 165ºF with a meat thermometer.
Once fully cooked, transfer your chicken to a cutting board to cool for 10-15 minutes before cutting.
Optionally if you like a crispy skin, you can transfer your fully cooked chicken to a baking dish and into the oven to broil for 4-5 minutes, or 'til golden brown.
That's it! Serve and enjoy with all the cooked veggies. If you're not ready to eat yet, simply leave it in the Crock Pot with the "keep warm" function on 'til you're ready to serve.