1 whole chicken
2 tablespoons olive oil
Lawry's season salt
Slather both sides of the chicken with olive oil.
Sprinkle both sides of the Lawry's season salt.
Place chicken in Crock Pot with lid on low, for 8 hours. Check with meat thermometer until internal temperature reaches 180°.
When it's done, remember to save the broth from the Crock-Pot. There will be about 4 cups, and you can use it with the leftover chicken to make Chicken Broccoli Slaw, or as a stock for Turkey and Dumplings.
*The skin will not crisp in a Crock-Pot since there is a lid, it's steamy.