Delicious! Ours just fell apart, was tender and moist. Served with potato patties (made from leftover mashed potatoes) and braised greens. When we make this, we use the stock as a light gravy at another meal. Strain, refrigerate it, remove most of the fat, heat in a saucepan as a "jus" or if you're cooking potatoes, add some of the starchy potato water to slightly thicken. Delicious on mashed potatoes and leftover chicken. I've made this recipe with chicken thighs instead of a whole chicken and it was great! I've also used 1/2 thyme and 1/2 crushed dried rosemary, which I love, and that was a good combo we'll do again.<br/><br/>One hint...use onion and add some potatoes and perhaps carrots in the bottom of your crockpot to elevate the chicken higher, last time we used a whole chicken, it kind of sunk into the gathering broth, was great tho!. <br/><br/>This recipe is a definite keeper. In our house, if a recipe gets taped inside the cabinet door, it's in our hall of fame...I added this one the very first time I made it. So, so good.
This could not have been easier! I made it with a cut-up fryer & put it on low for 5-6 hours. It was delicious. I will be making this again. <br/>Made for Spring PAC 2014