Spray your slow cooker with cooking spray to prevent sticking. Take four small pieces of aluminum foil and roll them into balls. Place the foil balls at the bottom of the slow cooker to act as a rack for the chicken. This helps keep the chicken elevated, ensuring it doesn't sit directly in its juices while cooking.

Remove the neck and giblets from the chicken if they’re included. Rinse the chicken thoroughly with cold water and then pat it dry with paper towels. A dry chicken ensures the seasoning sticks better and will help in achieving crispier skin if you choose to broil later.

In a small bowl, combine the chili powder, smoked paprika, garlic powder, dried parsley, dried thyme, black pepper, and salt. Mix thoroughly until all the spices are well combined. Rub the spice mixture generously over the entire chicken, making sure to get into every nook and cranny, including under the skin if possible, for maximum flavor.

Place the seasoned chicken breast-side up on top of the aluminum foil balls in the slow cooker. Cover the slow cooker with its lid and set the temperature:

- **Low setting:** Cook for 7-7.5 hours

- **High setting:** Cook for 4-4.5 hours

The chicken is done when it reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. Be sure to test the thickest part of the chicken, such as the breast or thigh, to ensure it's fully cooked through.

Carefully remove the chicken from the slow cooker. Since it's extremely tender, it might fall apart as you lift it, so handle with care. You can serve the chicken directly at this point if you prefer a juicy, fall-apart texture.

For those who love crispy skin, transfer the chicken to a baking sheet. Place the chicken under the broiler in your oven for **3-5 minutes** until the skin becomes golden brown and crispy. Keep an eye on it as it broils quickly!