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Start by patting the chicken dry on all sides with paper towels.
Rub olive oil all over the chicken, including under the skin if possible.
In a small bowl, mix together your Mardi Gras seasoning blend.
Rub the seasoning mixture evenly over the entire chicken—top, bottom, legs, and under the skin for maximum flavor.
Stuff the chicken cavity with two onion quarters, both lemon halves, and a couple of bay leaves.
Tie the legs using kitchen twine to help it hold its shape while cooking (optional).
Place the remaining onion quarters, celery, and carrots in the bottom of your slow cooker.
Set the seasoned chicken on top, breast side up.
Cover and cook on low for 6 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Optional – Crisp the skin: Preheat your oven to 450°F (232°C). Transfer the cooked chicken to a sheet pan and bake for 5–10 minutes, or until the skin is golden brown and crispy.
Transfer the chicken and vegetables to a serving platter. Let the chicken rest for about 15 minutes before carving.
Ladle the flavorful juices from the bottom of the slow cooker over the carved chicken.