1Remove any giblets from chicken and clean chicken.
2In a small bowl, combine all the spices (don't add the chichken broth)
3Rub spice mixture onto the chicken.
4Place the chicken and spices in a large plastic bag, seal and refrigerate overnight. (I only refrigerated it for an hour and it was still flavorful)
5Remove chicken from the bag and place in the crockpot
6Add chicken broth to the crockpot.
7Cook on low 4 hours turn to high for the last 2 hours. Every crock pot is different, if you are planning to put in the crock early before work to be done when you get home I would say 8 hours on low depending on the size of the chicken
8Remove from the crockpot and allow to rest, slice and serve pouring some of the gravy over it to keep it moist!!
9Afterwards, I placed the carcuss and all the remaining juices from the crockpot in a large pot boiled it to make a broth, although it is not your typical chicken broth it was very tasty the next day with some egg noodles, chicken and carrots