Remove any giblets from chicken then rinse chicken with water, inside and out, then pat dry with paper towels.
Rub inside and out chicken with salt, pepper and bouillon powder . Generously rub the chicken with homemade creole seasoning , stuff with 3 cloves and lemon, then refrigerate until ready to cook. If time permits do it the night before. (up to 24 hours is best) .
Remove chicken from the fridge when ready to cook , add sliced onions in the bottom of the slow cookers insert ,4 smashed garlic.
When ready to cook, add chopped onion, remaining garlic, bay leaf, in bottom of crock pot.
Place chicken over onions ,in slow cooker, breast side up.
Add potatoes, carrots (optional) in any available space all around the chicken . Throw in thyme sprig .
Cover and cook chicken: Set the slow cooker to HIGH, and cook for 2 1/2 to 3 1/2 hours; or set to LOW and cook 4 to 5 hours. The exact cooking time will depend on the size and type of your chicken.
Chicken is well done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh.
If desired, set oven to broil then carefully transfer chicken from slow cooker and place in a roasting pan
Broil for 5 to 8 minutes, until the skin is crispy and brown.
Remove from oven; let chicken stand 10 minutes before carving. So the juices settle back into the meat.
Discard bay leaves, smashed garlic and lemon .