Fauxtisserie Chicken

1 whole chicken, small enough to fit in your slow cooker
Seasoning salt or other salt-based seasoning (make sure salt is one of the first ingredients on the label)
Fresh herbs (optional)(I use thyme and rosemary)
garlic cloves, peeled (optional)

Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it's not stewing in its own juices.

Rinse chicken, including the cavity, and pat dry with paper towels. Place the chicken on its back so the breast is facing up and the legs are on the plate. Pull up the skin all around the chicken. Slice a few garlic cloves in half lengthwise and stick them under the skin. Arrange a couple of sprigs of fresh herbs under the skin. This adds a lot of flavor.

Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours.

Shred the chicken and serve, or use it in salads/enchiladas, etc.