Hey, I'll have to give this method a try! I usually just rub the chicken with salt and spices and put more in the cavity without adding any water, since it seems like so much liquid ends up in the crock anyway. I wonder if the chicken would be moister with the water, though. And I REALLY like the steel wool tip. I never even thought of it, but you probably lose a lot less of the carrot that way.
It's always very moist!! I know a lot of people don't use water, but I always do! Then you're left with amazing broth!