CP Rotisserie-style chicken

6 quart crockpot for a 5 pound bird. In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot. If desired, shove 4 whole garlic cloves and a quartered onion inside the bird. Do not add water. (no, really, don't add any water!!) Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat. I used 2 teaspoons of kosher salt, and the meat was no where near as salty as a store-bought rotisserie chicken. I was surprised at how not-spicy the meat was (even the part coated in the mix) although I added a bunch of pepper. We were pleased with the flavor, and the kids ate their portions without saying anything---which is always good.