Combine the onion soup mix, garlic, and olive oil in a small bowl.
Remove the giblets from the chicken and rub it all over with the spice mixture.
Place the carrots as the first layer in the slow cooker (see recipe notes for alternatives).
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.
If your chicken is frozen, thaw it first for safety.
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.