Start by patting the chicken dry on all sides with paper towels. This helps the oil and seasoning stick better and promotes that golden color.

Rub olive oil all over the chicken, including under the skin if possible. In a small bowl, mix together your Mardi Gras seasoning blend. Rub the seasoning mixture evenly over the entire chicken—top, bottom, legs, and under the skin for maximum flavor.

Stuff the chicken cavity with two onion quarters, both lemon halves, and a couple of bay leaves. This adds incredible aroma and flavor from the inside out.

Tie the legs: Using kitchen twine, tie the chicken legs together to help it hold its shape while cooking.

Place the remaining onion quarters, celery, and carrots in the bottom of your slow cooker to act as a flavorful base. Set the seasoned chicken on top, breast side up.

Cover and cook on low for 6 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Optional – Crisp the skin: If you want browned, crispier skin, preheat your oven to 450°F (232°C). Transfer the cooked chicken to a sheet pan and bake for 5–10 minutes, or until the skin is golden brown and crispy.

Rest and serve: Transfer the chicken and vegetables to a serving platter. Let the chicken rest for about 15 minutes before carving to keep it juicy.

Ladle the flavorful juices from the bottom of the slow cooker over the carved chicken. Or, return the carved chicken to the slow cooker to stay warm and soak in more flavor until ready to serve.