Rinse chicken well and pat dry. Remove any contents from the cavity (some come with a gizzard alone or in a plastic package).
Blend salt (2 tsp), garlic (1 tsp), pepper (1 tsp), paprika (1 tsp), and oregano (1/2 tsp) together in small bowl. Mix in oil (1 tbsp) until you have a dry rub consistency.
Stuff the cavity of the chicken with lemon and fresh herbs, if using. Coat the chicken in the dry rub, making sure to coat the entire chicken. Really rub the seasoning blend in to get the flavor worked into the chicken.
If you are cooking potatoes and carrots with your chicken, place them evenly over the bottom of your crockpot insert. Place the chicken on top. Cover with the lid and set to high for 4 hours, or up to 5 depending on how large your bird is. For reference, I was cooking a chicken just under 5 pounds, and set mine for 5 hours. You can use a meat thermometer to monitor whether your chicken is done. You want the internal temperature to be at least 165°F, however if you want that fall apart tender texture you should let it go until about 180-190°F.
Once the cook time is done, set the lid sideways on the crockpot, turn it off and allow the chicken to rest for 20-30 minutes.
Carve your chicken as desired or simple pull the meat and shred using your hands or a hand mixer. Serve as a main protein with potatoes and vegetables, seasoned in tacos or as chicken salad using homemade mayonnaise.
