Juicy & delicious! I soaked my chicken in a gallon of seasoned brine overnight, rinsed, and patted dry. I have a 7 qt. oval slow-cooker, so I increased the foil balls to 6. Poured a 1/2 c. chicken broth into the bottom before adding the bird, breast-side down. Melted 2 tbsp. unsalted butter, stirred in a little garlic salt, paprika, black pepper, cayenne pepper, and poultry seasoning, and rubbed onto the chicken. Cooked for 1 1/2 hours on high, then 5 hours on low. There was plenty of juice beneath the chicken, so made gravy, and served with mashed potatoes and steamed mixed veggies. I would've never thought of elevating the chicken on tin foil, but I'm glad I tried it!
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Juicy & delicious! I soaked my chicken in a gallon of seasoned brine overnight, rinsed, and...