Pat the chicken dry and place it on a tray. Remove the giblets, if any. Discard them or save them for another use.
Slice the butter into several pats. Season them generously with the seasoned salt or other spices.
Separating the chicken skin from the meat with your hand, slide the pats of seasoned butter into these spaces, distributing evenly. Season the chicken with any remaining spices.
Place a steamer rack or a coil of aluminum foil in the bottom of the slow cooker to keep the chicken off the juices that will accumulate.
Place the chicken on the rack. Cover and cook on HIGH for 4 hours or on LOW for 6-8 hours.
Once the chicken is cooked, to an internal temperature of at least 165 degrees, remove the chicken to a cutting board. Carve and serve chicken or chop or shred it for use in another chicken recipe.
The drippings can be strained and used to make gravy. Alternatively, use the bones and drippings to make homemade chicken stock in the slow cooker.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1 cup cooked meat.For dairy-free, use plant-based butter or follow alternate step below.Alternate Step 2: rub olive oil on the chicken and season with the seasoned salt. Place the chicken breast side down for best flavor.