Unwrap your chicken and remove any bag from the inner cavity if there is one. Gently loosen the skin but do not remove it.
Tie chicken legs together if desired (this is optional) and place in a 3-6 quart crockpot.
In a small bowl, combine butter, parsley, seasoning salt, garlic powder, pepper, and paprika. Spread butter evenly under the skin and on top of the skin.
Put the lid on the slow cooker and cook on high for 4-5 hours, until a meat thermometer inserted in the thickest part of the thigh reaches 165 degrees F. Try not to open the lid too many times during the cooking process and this can release the heat.
When chicken is cooked, you can slice and serve, or place in an oven safe baking dish (some crockpot liners are oven safe) and broil until the skin is golden if desired.