Clean chicken and remove all the giblets. Pat it dry with a paper towel.
Rub the spice mixture onto the chicken as well as inside it.
Place the chicken in a plastic bag and refrigerate it overnight.
When ready to cook, throw in a half onion, sliced, at the bottom of the slow cooker. Remove chicken from bag and place it breast side down. Place the other half onion on top of it. Add celery slices around the chicken.
Cook on low for 6-8 hours. Insert an instant-read thermometer into the thickest part of the thigh. If the internal temperature of the chicken reaches 165°F, it’s done. Otherwise, cook a bit longer.
Dish the chicken and garnish with cilantro leaves. Serve warm.
For this recipe, you will need a 6-quart slow cooker in order for a whole chicken to fit in.
No liquid is needed here. The chicken makes its own amazing juice.
Feel free to add your preferred veggies. Potatoes and carrots are great options.