Remove the giblets and neck; reserve for making stock. Thoroughly rinse the bird in cool running water, trim away any excess skin; set aside.
In a small bowl, combine all of the seasoning mix ingredients; set aside.
Cut the carrots into 3 inch pieces. Smash and peel all of the cloves in one head of garlic.
In a six-quart slow cooker, evenly distribute the baby potatoes, carrot chunks and half of the garlic cloves along the bottom.
Sprinkle the seasoning mixture evenly over the top of the chicken. Then stuff with the remaining garlic cloves, along with a few sprigs of fresh thyme. Use kitchen twine to tie the legs together, if desired.
Place the bird breast side up on top of the root veggies. Cover and cook on low for 7-9 hours until cooked through. Chicken is finished when an instant read thermometer registers 165 degrees.
To crisp the skin, carefully transfer the bird to a broiler pan. Set oven to broil and position the bird about 12 inches from the heat source. Broil for approximately 4-5 minutes, just until skin browns and crisps. Delicious and easy! (Remember to save the chicken bones to make easy and healthy homemade slow cooker bone broth.)