• In a small bowl, mix together the brown sugar, garlic powder, smoked paprika, and salt until well combined.
  
• Using your fingers, gently loosen the skin covering the breast and thighs of the chicken. Place half of the spice mixture under the skin, directly on the meat in the center of each side of the breast and on the thighs. Gentle press the skin to evenly distribute the spice mixture over the meat, then rub the entire exterior skin of the chicken with the remaining spice mixture.
  
• Place a metal trivet in a 6-quart oval slow cooker. If you don’t have a trivet, you can use 1 onion, quartered, and 2 whole carrots instead.
  
• Place the chicken on the trivet breast side up for the best presentation, or breast side down for the juiciest option.
• Cover and cook on high for 3-4 hours on high or 5-6 hours on low. Check the temperature of the chicken after 3 hours of cooking and continue to monitor it until the breast registers 160F and the thighs register 175F. 
  
• Carefully remove the chicken from the slow cooker using the trivet or tongs. Allow to rest for five minutes.
• If you’d like the chicken to have crispy skin, place it on a baking sheet and broil on high for 3-4 minutes, watching closely, until light brown and crispy.
  
• Carve and serve with strained accumulated juices.
  

Optional

• Save the bones and any extra juices to make Slow Cooker Chicken Stock.