1. Prepare the Vegetables: Start by placing the halved or quartered baby red potatoes, 2-inch carrot chunks, and thick onion wedges into the bottom of your slow cooker. This creates a natural rack for the chicken and allows the vegetables to absorb all the delicious juices.

2. Season the Chicken: In a small bowl, combine the olive oil, minced garlic, dried Italian seasoning, dried thyme, salt, and black pepper. Mix well to create a fragrant herb paste. Pat the whole chicken dry with paper towels – this helps the seasoning adhere better and promotes a more flavorful skin. Rub the herb mixture all over the chicken, making sure to get into all the crevices.

3. Place Chicken in Slow Cooker: Carefully place the seasoned whole chicken on top of the vegetables in the slow cooker. Pour the chicken broth or water around the chicken and vegetables. This liquid will help create steam and keep everything moist during the long cooking process.

4. Slow Cook to Perfection: Cover the slow cooker with its lid. Cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. The chicken is done when an internal temperature thermometer inserted into the thickest part of the thigh (without touching bone) reads 165 F (74 C), and the vegetables are tender when pierced with a fork.

5. Rest and Serve: Once cooked, carefully remove the chicken from the slow cooker and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. This resting period allows the juices to redistribute, resulting in a more tender and moist chicken.

6. Carve and Garnish: Carve the chicken into serving pieces. Spoon the tender vegetables alongside the chicken. Garnish with fresh chopped parsley, if desired, for a pop of color and fresh flavor. Serve immediately and enjoy your comforting, homemade meal!