In a small dish, mix the oil, salt, pepper and herbs de provence. Set aside.
Drain any excess fluid off the chicken and remove anything hiding out in the cavity.
Use paper towels and pat dry the skin.
Working from the back of the bird, breast facing up, gently move your hands under the skin to loosen it. Work over the breast and down the sides over the leg and thigh. Work on the right or left side individually, removing your hand in between and reinserting on the other side of the breast bone.
Using a spoon or your hand, spread the oil mixture under the skin. Try to spread around evenly and ensure some gets over the thigh. Reserve a small amount of oil.
Place chicken in the slow cooker, breast side up. Pour any remaining oil over bird and spread around.
Cover and cook on low for 6-7 hours, until meat is cooked through and very tender.
Remove from slow cooker and allow to cool for about 10 minutes. Then slice or pull meat off and serve.
Allow to fully cool before refrigerating or freezing for later use.