Video: Baked Slow Cooker Chicken

This really was VERY easy. I used a five pound chicken and four crumpled foil balls because the chicken was larger than the recipe called for. Instead of leaving it on low for about 8 hours, I turned it to high for two hours and then back to low for another four. With the exception of the skin not being crispy, this was fantastic! I'm really not a huge fan of chicken, but I really enjoyed this, and now I know that anytime I want to 'bake' a chicken, instead of the oven, in the crock-pot it goes!

Made this today. DO NOT add any liquid! I used 4 aluminum "balls" to set the chicken on as suggested and got liquid about 1/3 way up the cooker just from cooking. I put small potatoes around the sides & 2 in the chicken with an end of an onion I had left over. I put fresh rosemary sprigs & slivers of fresh garlic under the skin then on top. I seasoned the bird with "Natures Seasonings" and put the 5.5 lb bird on low for 8 hours ( I got carried away in the garden & was late taking out) As I removed it from the cooker a leg fell off so I knew I over cooked it. No matter because it is DEeee-LICOUS!! I'm single but this will supply me with many lunches & dinners and future dinners from the freezer. Remember - it does NOT need additional liquid.

I am trying this tomorrow, for Sunday dinner but am using a five pound chicken. How does one make an entire dinner with a TWO POUND bird?? I hope this comes out good!

I do this many times, I put 3 loose balls of tinfoil (a little bigger than a golf ball) in the bottom of the slow cooker. set the chicken on the tin foil..it keeps the chicken from sitting in the juice and makes for a crispy chicken. I don't add any broth/water. There will be lots of juice for great gravy. :)

I haven't tried this way yet, but I cooked a whole chicken on the low setting, and it had no flavor. Then I cooked one on the high temp for entire time (seasoned as you like.) And it was sooooo wonderful, about 4 hours did it. Just sayin. try it that way. good luck. oddododo

The baked chicken was yumo Wil b doin this again :) much

I made this this morning, i used 2 baby hen's, used the original way. seasoned with, salt, pper, cajun"very little,"..i idd not have paprika, thought i did, anyways.then I wondered when do i add my vege's..carrots, potatoe, onion..last hour..hope this will not over cook the chicken.I was working while this was cooking, and did not get off until 5-6 hrs after started, i think i should have added the carrots , pot, and oion (2) hrs before. Oh well, i am half boiling and fiish i off in crock pot..But i will use the other idea about putting the vedges at the bottom. i think that would be the best way, but whole point is ~~~ Slow cooker Whole Chicken..period:)

Rick Isom ?***OMG HE COOKED AGAIN*** Yep, I made my first ever chicken stew in a slow cooker, thanks to http://allrecipes.com/. After reading one receipe and dozens of comments--I gave it a shot. Turned out perfect. Changes I made; 4.5 lb chicken, two large potatoes, six med. carrots, one large sweet onion, salt, pepper, garlic salt, paprika, diced garlic, 3 cups of chicken broth. Everyone else complained about the chicken being too dry, so I changed the cooking time to; 2 hrs on high, and 4 hrs. on low. Put 80 percent of the potatoes, carrots, & onion in bottom of pot. Add 2 to 3 cups of chicken broth. Stuff the left over veggies into cavity of chicken (to keep it moist). I started at 11am, finished at 5pm. Bird looked baked golden brown (diced garlic on top of bird helped). The drumsticks fell off of the bird. Meat was moist and easy to pull off. P.S. all the cats think I"m a hero. lol

I love slow cooker recipes. This looked yummy but all the flavor was on the skin (that doesn't brown or crisp in a slow cooker). The chicken was moist. My potatoes (which I placed on top) turned dark and didn't get soft enough to mash with a fork. I probably won't make this recipe again.

Making this now.. will let you know how it turns out!