You can't get much easier than this! My chicken was already defrosted so I cooked it on low for about 8 hours. I think if it was frozen, I'd try cooking it for about 10 hours.? I did put a spice rub over the chicken before throwing it into the crock pot. The chicken came out so tender. Next time, I'd like to try it using a frozen chicken. Thanks for posting!
What a great and fun recipe. I was really interested in using a frozen bird for this and a little afraid of not adding any liquid. But it worked out perfectly. I cooked it on low for about 12 hours and it was fall-apart tender and moist. After shredding the chicken I put the carcass back in the crockpot, added some more water, and simmered for a few hours to make a delicious broth. My 2nd picture we were calling 'frankenstein chicken' because it literally fell apart taking it out of the crockpot. I tried to put pieces back into place - but it was perfect for Halloween. lol. Thanks firefly68 for a nice new keeper. Made for Fall PAC 2012.
I used an unfrozen chicken, added salt, and cooked it on low for 10 hours. Not only did I get fall-off-the-bone chicken, but I got 14 ounces of tasty gelatinous broth as well.
Okay, I thought no way! I decided though that I would season this chicken -- garlic salt and onion powder. Wow!! Delicious melt in your mouth tender chicken. Yes, I will make this again and again. (LOL on the second ingredient by the way.) My chicken was already thawed out, however, I had to do two seperate shifts and knew I would not have time in-between to bake the bird -- so I tossed it into the crock before leaving on my first shift and it was ready before I left for my second shift. (6 hour shift with 2 hour break for a 12 hour shift.) I would give it 10 stars if I could. Thank you for sharing.