In addition to what bakechef said, figure about 12 minutes per pound at 350'F. That's the point where you will need to start checking it with a meat thermometer inserted into the thickest part of the breast, all the way to, but not touching the thigh joint. For super tender and juicy, pull the bird at 165' F. Remove from the pan, and let it sit for 10 minutes before carving.
If you make that same bird in your roasting pan, but uncovered, you will have crispy skin as well.
To get the same results as from your slow cooker, prepare the bird exactly as if you were going to cook it in the slow cooker. Place the pan into the cold oven, and turn the oven temperature to 190' F. Let it roast for a couple hours at that temperature. You will be hard pressed to tell the difference.
Seeeeeeya; Chief Longwind of the North