Pat the whole chicken dry
Remove giblets and neck from the cavity
Season the chicken with salt, pepper, and any desired herbs or spices
Optional: rub the skin with oil or butter
Place chopped onion, garlic, carrots, or celery in the bottom of the crock pot
Put the chicken on top of the vegetables, breast side up
Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours
Cook until the internal temperature reaches 165°F in the thickest part of the thigh
Avoid lifting the lid during cooking
Let the chicken rest for 10 to 15 minutes before carving
Serve or shred the meat as desired