When slow cooking whole birds such as chicken or turkey there are a few things you need to know. First of all, slow cookers provide a moist cooking environment but, won't crisp the skin. If you enjoy crispy skin, you'll need to go one extra step and place the bird under the oven boiler for a few minutes at the end of cooking to brown and crisp the skin. The color of the finished product will also depend on the seasoning rub used. For this roast chicken, I used rotisserie chicken seasoning and I crisped the skin under the broiler for 4 minutes. If you opt to use a seasoning that doesn't have paprika or some sort of crushed red chili in it, the color of your chicken may appear different. Also, slow cookers just like ovens, can vary in intensity of heat, so adjust the cooking time based on how your equipment cooks.
The vegetables in this dish form a sort of tasty "rack" for the chicken to sit on and the juices and seasoning from the chicken lend a spectacular flavor to them while cooking. Experiment with your favorite root vegetables and enjoy roast chicken with very little effort.