After taking the chicken out of its package, place it on a baking sheet with a rim. Dry off the chicken with paper towels. Remove any internal organs, such as the liver or neck, from the chicken's cavity if it comes with them. You may throw them out or boil them separately.

Combine the sea salt, paprika, dried parsley, and garlic powder in a small bowl.

Make sure the entire chicken is covered with a thin coating of oil by using your hands to rub the avocado oil (or olive oil) over its entire surface. After sprinkling the exterior of the chicken with the spice combination, use your hands to press the ingredients into the meat to make sure they stay there. To prevent the legs from bowing out during cooking, fasten them with a piece of kitchen thread, if you have some.

Note: Before cooking the chicken in the slow cooker, if you have time, you may let it lie in the fridge for a few hours, covered with spices. This will provide for the tastiest possible chicken by allowing it to tenderize. But if you're pressed for time, you may season the chicken and start cooking it right away.

Evenly distribute the chopped onion, carrots, and potatoes (if using) around the bottom of the slow cooker. Add ½ cup of water or broth.

To verify the internal temperature, insert a meat thermometer into the thickest part of the breast (away from the bone) and wait until the numbers stop moving.

Transfer the chicken to a rimmed baking sheet (to catch any juices). If you'd like golden-brown crispy skin, broil the chicken in the oven for 4 to 8 minutes, or until the skin reaches your desired level of crisp. Let chicken rest for at least 10 to 15 minutes.

Slice the chicken using a sharp knife and serve with veggies and any additional sides.

Put a meat thermometer into the thickest portion of the breast (away from the bone) and wait for the numbers to stop moving to confirm the internal temperature.

Place the chicken on a baking sheet with a rim to collect any juices. To get a crispy, golden-brown exterior, broil the chicken for 4 to 8 minutes, or until the skin is as crispy as you wish. Give the chicken at least ten to fifteen minutes to rest.

Using a sharp knife, slice the chicken and serve it with the extra sides and vegetables.