Once You Slow-Cook a Chicken, You'll Never Go Back

Slow-Cooker Whole Chicken

From Sarah Lipoff, POPSUGAR Food

1 whole chicken, around 4 pounds
1 teaspoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
3 sprigs rosemary

Place four rounds of tinfoil about the size of golf balls into the base of the slow cooker.
Add two sprigs of rosemary and then place the whole chicken on top, removing any giblets beforehand.
Coat the chicken with olive oil then sprinkle with salt and pepper. Top with the other sprig of rosemary. The earthy flavor will infuse the chicken while it's cooking
Set the slow cooker to medium and cook for 2 to 4 hours or until the internal temperature is 165˚F.
If you absolutely can't live without crispy skin, after removing the whole chicken from the slow cooker, place on a baking tray and broil on the lowest rack of your oven for 3 to 5 minutes.
Let the chicken rest for 10 minutes before carving.