Rinse and dry chicken.

Sprinkle with salt, pepper and any other herbs/spices desired.

Place chicken in slow cooker – no liquid needed – and cook on high for 4 hours or low for 6-7 hours. I like to place my breast-side-down so that it is as moist an juicy as possible, but either way works. The time will vary somewhat depending on the weight of the chicken, so insert a meat thermometer between the leg and the breast – it should read at least 165F.

Remove chicken from slow cooker and let it rest for about 10-15 minutes.

Optional extra step: To brown the skin, place the chicken under a broiler on high for about five minutes before serving.