There are lots of different slow cooker recipes for cooking a whole chicken. Some stuff the inside of the chicken with lemons, others put herbed butter under the skin and some use a wire roasting insert for the slow cooker. The one I use the most though is a simple mix of olive oil, sea salt and smoked paprika.
What ever the recipe, you can guarantee that the chicken will be so moist that you won’t be able to get it out of the slow cooker without it falling apart. To keep it together and resembling a roast chicken, I recommend you use a crisscross foil liner.
Note that the chicken gets its colour from the paprika, not from browning in the slow cooker, so the chicken skin won’t be crispy like a roasted chicken.