• Thoroughly clean and rinse the chicken, inside and out. Pat dry with a paper towel.
• Season all over the outside as well as the inside cavity, using salt, pepper, and garlic powder.
• Peel the carrots and the onion. Cut the onion into thick wedges.
• Lay the carrots and onion at the bottom of the cooking bowl to create a “rack” of sorts on which the chicken will rest.
• Place the chicken on top of the carrots and onion and add a cup of either water or chicken broth.
• Cover with lid and cook on low for 5 – 6 hours. Chicken is done when a meat thermometer placed into the thickest part of the thigh registers 160 – 165°F.

To Crisp the Skin (Optional)

• Remove the chicken very carefully and place onto a baking sheet lined with parchment paper.
• Set your oven temperature to "broil" and insert the chicken into the oven to brown the skin. It will only take a couple minutes, so watch closely the entire time. As soon as you see the skin start to brown, remove from oven to prevent over-cooking.
• After removing from oven, allow the chicken rest for 5 – 8 minutes so that the internal juices re-distribute themselves through the chicken.