Remove the giblets (if needed), then rub the olive oil mixture all over the chicken.
1 chicken
Place the carrots as the first layer in the slow cooker (optional-see recipe notes for alternatives).
8 ounces baby carrots
Place the chicken on top of the carrots, breast side up.
Cook on high for 3-4 hours or low 7-8 hours (chicken should reach an internal temperature of 165 degrees F).
Optional: Broil for 4-5 minutes to get skin brown and crispy.
Video
Notes
You don't need to add any water or other liquid to cook the chicken in the crock pot. Resist the urge to lift the lid! Your slow cooker will do its job best if you leave it alone.
If you don't have baby carrots, you can use wedges of onion, or trimmed celery stalks, or even balled up aluminum foil. If your slow cooker has a rack, you can use that. The idea is to elevate the chicken from the bottom of the slow cooker.
I typically place the chicken in the slow cooker breast side up, but once I accidentally cooked it breast side down and it was still delicious.
If you don't have a packet of onion soup, you can just rub it with oil or butter and then some seasoned salt, or taco seasoning, or even just salt and pepper.
If your chicken is frozen, thaw it first for safety:
Remove the frozen chicken from the freezer and place it in the refrigerator on a tray or a plate to catch any leaks.
Allow the chicken to thaw in the refrigerator for approximately 24 hours for a 4-5 pound chicken, longer for larger chickens.
To thaw a chicken more quickly, fill a large bowl or sink with cold water and submerge the chicken in its packaging. Change the water every 30 minutes to ensure that it stays cold. A 5 pound chicken will take approximately 3 hours to thaw using the cold water method.
It's important to note that you should never thaw a whole chicken at room temperature or in warm water, as this will increase the risk of foodborne illness.