• In a 6-quart slow cooker (or larger) add the chopped vegetables. Place the whole chicken, breast side facing up, on top of the vegetables.
• Pour 1 to 2 cups (chicken) bone broth or unsalted chicken stock over the chicken.

  If making I'm making this simply to eat or shred and use in a recipe, I will use 1 cup broth/stock. However if I'm making soup, I use 2 cups of broth/stock. Because I plan on adding this it to the soup later on.
• Sprinkle with poultry herbs or poultry seasoning, kosher salt and some freshly ground black pepper (if desired) before securing the lid.
• Cook on low for 7 to 8 hours or high for 4 to 5. Timing will depend on the size of your chicken.

BROWN OR CRISP THE CHICKEN SKIN (optional):

• Make sure your slow cooker insert is oven safe and if so what the safest temperature is.

  My slow cooker is Hamilton Beach and the insert is oven-safe (up to 400°) and NOT safe for the broiler.

  Preheat your oven to 400° or the highest temp your slower cooker crock or insert can handle safely.
• Lightly spray the exposed seasoned chicken with ghee spray (or olive oil).
• Place the insert with the chicken in your preheated oven for 10 to 15 minutes or until the skin is golden and crisp.
• Carefully remove the chicken to a carving board, tent with foil and let rest for 10 minutes before carving.

SAVE THE COOKING LIQUIDS:

• Use a slotted spoon to remove the pieces of vegetables from the liquids in the slow cooker and discard.
• Wearing oven mitts, carefully pour the liquids into a fat separator.
• Once the fat has risen to the top, pull the plug from the spout and pour the cooking liquids into a heat safe container. Stop once the fat reaches the bottom of the spout.
• Use this to flavor soups, stews or gravy.

SAVE THE CHICKEN BONES:

• Once you've carved or pulled the chicken from the bones, don't throw them away!
• Use them to make an easy stock.

  Or save the bones in a freezer safe bag. Once you have a full bag and make a large batch of chicken stock. Meanwhile, store the bones in the freezer.