You guys are hilarious.  A few of you asked for the BEST CHICKEN RECIPE EVER so here it is.  It is from Stephanie O'Dea's second "Make it Fast, Cook it Slow" book.  I LOVE that book.

And I mean it: DO NOT ADD WATER, and DO NOT PEEK in the crockpot!  That is the secret to having great crockpot recipes work every time. No PEEKING!

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The Ingredients

--1 whole chicken, skinned (4-5 pounds)

--2 tsp kosher salt (seems like a lot, but it's not)

--1 tsp paprika

--1 tsp onion powder

--1/2 tsp dried thyme

--1 tsp Italian seasoning

--1/2 tsp cayenne pepper

--1/2 tsp black pepper

--4 whole garlic cloves (optional)

--1 yellow onion, quartered (optional)

I get a 4-5 pound chicken and it fits fine in my 4.5-qt crockpot, although the author says to use a 6-qt pot.

Skin the chicken and get rid of the neck and other stuff from the cavity.

In a bowl, combine all of the dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. NO PEEKING.  The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.  THE END.

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It is so easy, and YES, skin the bird (I use kitchen shears).  I gag every time because it is absolutely disgusting, but then you have (virtually) a fat-free rotisseries chicken and it tastes absolutely amazing.  You won't believe it.  And yes, use the cayenne pepper - it really is not as hot as you think it will be.  Tune it back to 1/4 teaspoon if it makes you feel better.

Dave and I usually eat about half of it one night, and then I use the leftovers in EVERYTHING - soups, salads, pizza, quesadillas, enchiladas, chicken and biscuits, etc.  Remember, you can freeze it, too.

Just remember: DO NOT ADD WATER and NO PEEKING.  You have to trust me on this.
Enjoy!