Remove chicken from packaging and discard pouch with organs (or keep them if you have another recipe that calls for them). Give the chicken a good rinse in the sink and pat it dry with paper towels.
Now to be honest with you, this step I do about half the time, the other half I forget. I’m not sure if it makes a huge difference or not: Spray the crockpot with cooking spray, I use coconut oil spray.
After your veggies are prepped, place them in the slow cooker. (You can also put a few inside of the chicken). The important part here is that we don’t want the chicken touching the bottom of the slow cooker otherwise it will steam in its own juices. So if you’re using a bunch of veggies the chicken can sit on top of them. If you are not (sometimes I just use onion and not the carrots and celery) then roll up foil into a ring for the chicken to sit on top of, or make a few balls of foil for the chicken to rest on.
Now that you’ve got your veggies and/or foil in the slow cooker, put the chicken on top. Rub some garlic over the chicken and then sprinkle the minced garlic on top and put some inside of it. Rub the spices over the chicken.
Cover slow cooker and cook chicken on low for 4-8 hours. Cooking time will depend on the size of your chicken and the slow cooker you use. When I used a 4lb chicken it took about 5 1/2 hours. Cook until the thickest part of the leg reaches 165 degrees F.
*Note: I did this once when I forgot to put the chicken in earlier in the day. I cooked it on high for 3 1/2 hours (it was a 4lb chicken) and it came out fine.
Transfer the chicken to a sheet pan or baking dish and place in oven under broiler for 4-5 minutes until chicken is brown and crispy. Allow chicken to rest for 5 minutes then serve!