Rinse chicken under cold water and pat dry with paper towels.
Whisk together all the spices.
Rub the spice mixture onto the chicken, including under the skin of the breast, and in the cavity.
Stuff the cavity with the onion quarters and carrot pieces.
Cook on low 5 -7 hours, or until chicken is cooked through and falling off bones. When done remove to a serving platter and let rest for about 10 minutes before serving.