• Before you start, set up your crockpot and preheat it on high. Place the trivet into the bottom of the cooker liner.
  
• Take the whole chicken out of its packaging and discard any wrapping. Rinse the chicken under cold running water to remove residual fluids from the packaging.
• Locate the cavities of the chicken, which is the opening at the larger end and the neck. Cut around the cavity using kitchen shears or a sharp knife to discard any excess fat or skin.
• Reach inside the cavity and remove giblets, including the liver, heart, and gizzard. Note that not all brands of chickens include these. Rinse one more time.
• Place the rinsed chicken on a clean cutting board. Gently pat the chicken dry with paper towels. This helps the dry rub adhere to the skin.
  
• Sprinkle rub seasoning generously over the whole chicken on the surface and inside the cavity. Using your hands, massage it into the skin of the chicken. Let it set at room temperature for 15 minutes. This helps the rub’s flavors to penetrate the meat.
• Quarter a medium-sized onion and your favorite variety of apple.
• Stuff the apple and onion into the chicken. If you can not get it all in, place the extra pieces on the bottom of the crock pot.
  
• Tie a bundle of fresh herbs using butchers twine and place them in the chicken also.
• Place the chicken into the crock pot. Add 1 cup of water to the bottom of the slow cooker. Cover with the lid.
  
• Be sure the crockpot is set on high and cook for 4 hours. Do not lift the lid. Note* the thickest part of the chicken should reach 165 degrees F when done.

Thickener (optional)

• Carefully pour or spoon out the chicken broth into an OXO fat separator to remove excess grease. Allow it to sit and separate for about five minutes.
  
• Pour the strained chicken broth into a pan and bring to a low boil over medium-high heat.
• Combine cornstarch with cold chicken broth (or cold milk) in an OXO salad dressing mixing jar or any other small jar with a tight-fitting lid. The ratio of cornstarch to broth depends on the desired thickness. Usually, 2 tablespoons of cornstarch per half cup of broth works well. Shake the mixture until the cornstarch is fully dissolved.
  
• Once the chicken broth is to a low boil, gradually pour the slurry into the pan while stirring continuously with a whisk. Adding it slowly prevents lumps from forming.
  
• Continue stirring with a whisk until the broth reaches a low boil. The cornstarch will thicken the broth gradually. Make sure to stir constantly to avoid any clumps or uneven thickening.