mmmm... very good and moist. made excellent sandwiches. Thanks

wow - how much simpler could this be! I didn't want to run the oven on a hot sumer day to cook a roaster. Found this wonderful recipe and viola! a yummy, tender chicken that was easy to break down.

I skinned the entire chicken and seasoned with olive oil and spices. I also placed the chicken breast side down. When I've told people about this recipe they couldn't believe you could bake a whole chicken in a slow cooker. My family and I love this recipe and cooking technique. Great recipe and technique!!

the chicken turned out very dry.

I was very disappointed by this recipe. After reading some of the other reviews, I went ahead and slathered on the spices, inside and out, after making cuts in the skin so that it would soak into the meat. I also stuffed an onion and some peppers into the cavity. It was still VERY bland! I have no idea how that happened, but it did! The meat was very tender and juicy, though. I think people who are ending up with dry chickens are placing them breast side up, which will dry out the breast meat.

This was absolutely AMAZING! Its so simple and it tasted so good! I put season salt on it and a tangy and sweet BBQ rub and it was sooo good. I went to take it out of the crockpot and the whole thing just fell apart. I had to take it out in pieces. We love this!!

I followed others suggestion and cut up red baby potatoes and carrots and placed them instead of the tin foil. I also removed the skin from the chicken and rubbed it down with olive oil, seasoned it and added fresh rosemary. Overall the chicken was quite juicy and I will probably make this again but I wasn't really wowed.

I liked this chicken and as others said it did fall right off the bone. However, it lacked flavor. I quartered an onion and also used garlic cloves as one reviewer suggested and I also rubbed it down with paprika, garlic salt, Mrs. Dash, seasoned salt,poultry seasoning, pepper-it was still pretty bland. I shredded the rest of the chicken and I am going to use it to make chicken enchiladas.

It was sooo tender, and juicy! I did was others said, and after it is cooked, to put it in the oven to crisp the skin. I used a chicken rub inside and out. What I will do next time is put the chicken breast side down. So the breast will be more juicy. Thanks for the recipe!

Delicious! Like most other reviewers, I changed things a tad. I got this ready the night before in my crock pot, didn't use foil but rather whole potatoes & carrots on the bottom, then the chicken, then cut onions. I cut the skin on the chicken, then seasoned it with butter, & a variety of seasonings and also put chicken broth in there. In the AM I turned it on low for 1 hour, then high for the remainder. It was delicious!!! However, it did fall apart as soon as we put in on the plate - but I love it when meat is so tender it falls apart!

Very tender and moist. I took the advice of some of the other reviews, and stuffed it with celery and onion and crushed garlic. Sprinkled with the paprika and sea salt and sage. High 1 hour, low 8 hours.

Like other reviewers I added a sliced onion to the bottom of the crockpot instead of foil. I put half an onion and 3 celery stalks (cut to fit) inside the chicken, coated it with Creole Seasoning also from this site, and cooked per instructions. Wonderful, moist, tasty chicken! Great to keep on hand in the freezer, either cubed or shredded, for casseroles, pizza, nachos, enchiladas, etc. Thanks for the post!

I knew it was too good to be true. I agree w/ another review "if it looks like chicken, smells like chicken, tastes like chicken, it must be chicken." It was ok. I will use the leftovers in a pot pie.

I was surprised to find that the chicken had browned so nicely in my Crockpot. I followed the recipe exactly except put cut up carrots under the chicken along with the foil. The meat was very very tender after cooking on low for about 9 hours and tasted great. Nine hours might be a tad too long however so next time will try to keep it to 8 I want to try it with different seasonings and maybe some potatoes along with the foil. I served the chicken and carrots with some leftover cooked brown rice which I had in the fridge, drizzling the juice on the rice. So nice to have a delicious meal all ready when I arrive home from work.

The most tender chicken I've ever made. a little bland inside the skin. Not sure how to fix that.

Mmmmm! I served with vegetables and it was sooooo good. The leftovers I used in a chicken noodle soup.

Easy and delicious. My only complaint would be that I think it was a little bit dry.

I just cooked this on low for the entire time and it's perfect. I salted the chicken under the skin as much as I could and that turned out great, I put the potatoes etc in first and the chicken on top, upside down so the fat runs through all the meat. It's a great recipe

I've used this recipe many times & the chicken has always been moist & tender. I brush with olive oil first then sprinkle with whatever spices I have on hand. Chicken often falls apart, but that's ok. It still tastes great! I always cut up the leftovers to make soup or chicken tetrazzini the next day.

AMAZING!!! I used quartered potatoes instead of foil, added a diced onion then my chicken on top...TO DIE FOR!!! I did find the skin wasn't 'coloured' enough for my liking, so i put it on a foil-lined pan @ 475 for 15 mins just to crisp up the skin. Veggies were AWESOME. There was LOTS of wonderful juices to make a gravy with. The chicken was BEYOND tender--its texture was like velvet~! We will make this again, and again, and again....