I make faux French roasted chicken similarly when I don't want to heat up my kitchen with the oven or fiddle with meat thermometers to get the correct interior temp.
Leaving the chicken whole, I sprinkle coarse sea salt over the skin and in the cavity. Then I lay fresh herbs, usually thyme, rosemary, and sage across the top of the chicken and a few crushed cloves of garlic in the bottom of the crock. I have two small oven proof ramekins that I use to raise the chicken. Absolutely no liquids or oils are added. I cook the chicken on high for two hours. The skin will be slightly browned and the meat is very tender. While the chicken rests on the cutting board for about 20 minutes, I skim off some of the fat in the drippings and deglaze the crock pot with some white wine. In a heavy pan, saute a diced onion, 3-4 stalks of diced celery, whole julienned baby carrots, and sliced mushrooms in a tablespoon or two of butter and a tablespoon of chicken fat. Add the drippings and chicken broth, then add pepper and salt to taste. Pour the sauce over the pieces of chicken and serve over rice.
If we don't eat it this way, I use the tender chicken to make chicken salad, gumbo, soup, or a fricassee. It is so moist and tender compared to the rotisserie chicken from the store. The taste of the meat is almost like a true roast chicken, however the meat won't crisp as it would in a 450 degree oven.