Slow cooker "roast" chicken

You don't need a recipe for this. Seriously. 

Step one: Buy a chicken. FYI, my father-in-law once told me that the bone structure of all the chickens you buy at the store are about the same, so buy the biggest one you can find, as the extra money is paying for more meat.

Step two: Open it. Do this in the sink. Obviously. Pull out any "extra" parts. These will be in the rear-end cavity and/or the neck cavity. Drain everything, put the wrappers in the trash, wash your hands, and take the trash out. Yes, now. It will smell really bad if you forget!

Step three: Crumple a few pieces of aluminum foil into the bottom of the inside of the slow-cooker (so the chicken doesn't swim in its own juices). Bring the inside of the slow-cooker over to the sink (where the chicken still is, right?) and put the chicken into it, breast side up. Wash your hands!!

Step four: Sprinkle all over with desired seasonings (Nature's Seasons or Italian seasoning or garlic or whatever). Put it back into the slow-cooker, turn it to low and let it cook for 6-8 hours. The breast meat should be 160F. You can also cook on high for 4-5 hours. 

Step five: Eat! Yum! You can add a slurry of a little cornstarch and cold water to the liquid to make a little gravy. The leftover meat is yummy as chicken salad or on a salad or in a pot pie!