With clean hands, inspect the chicken for any pin feathers still left on from processing. The color of the skin can range from a white to a light pale yellow color and check for any unpleasant smell. Also, check inside the chicken cavity to be sure there was nothing left behind during processing.

Run the chicken under cool water, being sure to rinse the inside cavity as well. Rinse under the wings and the top where the neck bone was. You can take an extra sanitary step if you wish, by squeezing fresh lemon juice or vinegar over the surface skin and inside cavity. If you do this, be sure to rinse it well. 

Bring the chicken to a plastic cutting board and pat dry with kitchen towel. Be sure to lightly dry the inside as well. 

Wash your hands with warm soapy water before you begin to handle spice and seasoning jars. 

Preheat the slow cooker by turning it on its HIGH setting approximately 20 minutes before you plan on cooking the chicken. 

Begin to season your chicken with any seasoning that you prefer. Be sure to liberally season the inside cavity of the chicken as well.

Add the water or bouillon to the bottom of the slow cooker bowl. Place your chicken in the slow cooker. Inspect the chicken and how it’s fitting in the bowl,. If the it’s is too large for the size of the slow cooker bowl, if you have to squish the chicken inside, or the lid doesn’t close properly, the cooker is too small and I suggest to oven bake it at this time. 

Leave it on the high setting for the first hour or so of cooking, and then you can safely turn it to low.

Depending on the size of your slow cooker, you will want to consult the manual at this point for its recommended cooking times, according to the size of the chicken you are roasting. If it says to cook the bird for approximately 6 – 7 hours then do so, but it’s also wise to have a meat thermometer ready to take the reading of the bird. When it reaches 165 degrees it is safely cooked.