Rub the seasoning mixture all over and inside the chicken. Let any remaining seasoning mixture fall to the bottom of the crockpot.
Add the water to the crockpot.
Cover tightly and cook on low 8 hours, or until a meat thermometer inserted into the thigh reads 165 degrees or higher.
Transfer the chicken to a sheet pan, cover with foil and let rest. If desired, you can broil the chicken on the sheet pan in the over for 4-5 minutes, or until the skin is brown and crispy.
Don't throw away the liquid! Strain it using a mesh strainer into a large jar or glass container. Let it cool a bit, then cover and put in the fridge to use as broth for other recipes. Or freeze in smaller portions to use later on. You can also use it immediately to make a wonderful gravy. The broth is full of collagen protein!