6-quart slow cooker or larger

Metal trivet or aluminum foil

Place a small metal rack or three balls of aluminum foil (each about 3 inches wide) in the bowl of the slow cooker. This is the base that the chicken will sit on top of during cooking.

Reach inside the cavity of the chicken and remove the bag of giblets (if you can't find them, check in the neck cavity). Discard them, or save to make stock or gravy later on.

Use paper towels to pat the chicken dry. Make sure to absorb any liquid behind the wings or legs. Blot inside the body cavity to get the chicken as dry as possible.

Generously sprinkle the chicken all over with salt and pepper.

Place the whole chicken, breast-side up, on top of the trivet or balls of aluminum foil so that it's not sitting on the bottom of the slow cooker. Keep the chicken in the center of the slow cooker as much as possible.

Cover the slow cooker, set it to HIGH, and cook for 2 1/2 to 3 1/2 hours; or set to LOW and cook 4 to 5 hours. The exact cooking time will depend on the size and type of your chicken.

The chicken is done when it registers 165 F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear.

For extra-crispy skin, carefully transfer the chicken to a sheet pan, oven-safe skillet, or large baking dish and place in the oven. Broil for 3 to 5 minutes -- just until the skin reaches your desired level of crispiness.

Once the chicken has finished cooking, remove it from the slow cooker and transfer to a cutting board. Let it rest for about 15 minutes.

Recipe notes: If not used immediately, store the cooked chicken in a sealed container in the refrigerator for up to three to four days or the freezer for up to three months.

(Kelli Foster is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)