Instructions:
1. Prep the Chicken: Remove the giblets and pat the bird very dry inside and out.
Tip: Dry skin helps the seasoning stick and prevents soggy skin.
2. Season: Mix salt, pepper, and garlic powder in a small bowl. Rub all over the chicken, including inside the cavity, for maximum flavor.
3. Place in Slow Cooker: Set the chicken breast-side up. No extra liquid is needed—the chicken will release its own juices. For elevated chicken above the juices, rest it on three crumpled balls of foil.
4. Cook: Cover and cook on Low for 6–7 hours or on High for 3½–4 hours. Check doneness with a meat thermometer; the thickest part of the thigh should reach 165°F.
5. Rest & Crisp: Carefully lift the chicken—it will be tender! Let it rest 10 minutes. For crispy skin, broil on a baking sheet for 3–5 minutes until golden.
6. Serve: Carve and enjoy. Don’t waste the slow cooker juices—they’re perfect for drizzling over the chicken or saving for soup.
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