1 (5-pound) whole chicken, skinned
2 tablespoons olive oil
1/4 cup powdered Parmesan cheese (or grated. whatever.)
1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
Use a 6-quart slow cooker. Using poultry shears, skin the bird the best you can, and remove the neck and gizzards from the body cavity. In a small mixing bowl, combine all of the spices with the Parmesan cheese and set aside. Rub the olive oil all over the bird, inside and out, and place it into an empty slow cooker.
Sprinkle on the cheese and herb mixture, and rub it into all sides of the bird, shoving a bunch inside. Do not add water.
Cover and cook on low for 7 to 8 hours, or on high for 4 to 5. Check the internal temperature of the chicken with a meat thermometer to ensure doneness. The meat will be quite tender and fall from the bone easily.