Crock-Roast Chicken
Cover the bottom of your Crock-Pot with a layer of sliced onion, baby carrots or sliced carrots, sliced apple, and crushed garlic.
Rinse a thawed chicken inside and out, and pat the outside dry. Brush with olive oil, and sprinkle with freshly ground pepper, Kosher salt, paprika, oregano, parsley, and cayenne pepper to taste. Place the chicken in the crock and cook on low all day.
Drain the liquid that accumulates in the crock over the course of the day; reserve for later use in soup after removing the separated fat. Turn the heat up to high for the last half hour or so, to allow the skin to brown and crisp a little more.
Lift the chicken out of the crock carefully, as it may want to fall apart!