In a small bowl, combine brown sugar, salt, pepper, garlic powder, onion powder, paprika, and dried thyme. Mix thoroughly until evenly distributed—this ensures the seasoning applies uniformly to the chicken. Set aside while you prepare the slow cooker.

Lightly spray the inside of your slow cooker with cooking spray to prevent sticking. Create a foil ring by crumpling a piece of foil into a circle and place it at the bottom of the pot—this elevates the chicken and promotes even cooking by allowing heat to circulate underneath. Pat the whole chicken dry with paper towels, which helps the spice rub adhere better. Generously rub the spice mixture from Step 1 all over the chicken, inside and out, making sure to coat evenly.

Place the seasoned chicken on the foil ring in the prepared slow cooker, breast side up. Cover and cook on HIGH for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh (not touching bone). I find that checking at the 3-hour mark helps you catch the chicken at its most tender—cooking beyond this point can dry it out slightly.

Carefully transfer the cooked chicken from the slow cooker to a broiler-safe pan or baking sheet. Turn your oven broiler to high and position the rack 4 to 6 inches from the heat source. Broil the chicken for 4 to 5 minutes, watching closely, until the skin develops a golden-brown color and slight char. This step adds textural contrast to the otherwise tender meat and creates more appealing presentation.

Remove the chicken from the broiler and let it rest for 5 minutes before carving or serving whole. This brief rest allows the juices to redistribute throughout the meat, keeping it moist when cut. Serve immediately while warm.