Meat should be brined for an hour per pound. About an hour before starting the brine, place 4 cups of water in the freezer.
In a sauce pan, add 12 cups water, kosher salt, white sugar, green peppercorn, rosemary, all spice, and thyme and bring to a boil.
Add hot water and 4 cups ice to crock pot. Let water cool. Add chicken and place in refrigerator overnight. Remove in the morning and rinse, discard brine. Return to fridge for about 6 hours before cooking.
Clean crock pot thoroughly, add chopped carrot, potatoes, onion, and celery top bottom of crock. Add about a cup of water. Place chicken on top, cover and cook on high for about an hour a pound.