Cooking Chicken in Crockpot {Juicy Slow Cooker Rotisserie Chicken}

1. Thoroughly clean and rinse the chicken, inside and out. Pat dry with a paper towel.
2. Season all over the outside as well as the inside cavity, using salt, pepper, and garlic powder.
3. Peel the carrots and the onion. Cut the onion into thick wedges.
4. Lay the carrots and onion at the bottom of the cooking bowl to create a “rack” of sorts on which the chicken will rest.
5. Place the chicken on top of the carrots and onion and add a cup of either water or chicken broth.
6. Cover with lid and cook on low for 5 – 6 hours. Chicken is done when a meat thermometer placed into the thickest part of the thigh registers 160 – 165°F.

To Crisp the Skin (Optional)

1. Remove the chicken very carefully and place onto a baking sheet lined with parchment paper.
2. Set your oven temperature to "broil" and insert the chicken into the oven to brown the skin. It will only take a couple minutes, so watch closely the entire time. As soon as you see the skin start to brown, remove from oven to prevent over-cooking.
3. After removing from oven, allow the chicken rest for 5 – 8 minutes so that the internal juices re-distribute themselves through the chicken.