Have you ever cooked a whole chicken? I consider myself to be fairly brave in the kitchen. Test a new recipe when guests are coming over…no problem. Try out a new cuisine…let’s go for it. But one thing that intimidates me…butchering my meat and poultry. I know it’s cheaper to buy a big cut or whole bird, but I’m just a teensy bit leery of handling raw animal products. But my usual grocery store put out an awesome sale on whole chicken, and I bit the bullet and bought one, hoping that I could use one of my favorite tools in the kitchen—my slow cooker. I have to say that making a “rotisserie” chicken in the slow cooker is not only way easier than I thought it would be, but it was absolutely delicious. And did I mention I only had two ingredients…so, here’s what you need: 1 fryer size (about 5 pounds) whole chicken Poultry seasoning of your choice—I used McCormick’s rotisserie chicken seasoning. Take the chicken out of the packaging. Steel yourself for the hard part and….Reach into cavity and remove any fun “surprises” you might have in there. My chicken had a gizzard, heart, and liver in there. Yum. It simply depends on the processor what you might find in there. You can save these goodies for another recipe (like soup), or you can discard. Rinse chicken and pat dry. Place in slow cooker breast side up. Liberally spread seasoning all over bird. Do not forget to put some of the seasoning inside the chicken. Truss up the bird with some twine. And…that’s it. Close up that slow cooker and cook on low for 8 hours. Spend those 8 hours wondering why you made such a big deal over the touching of raw meat. Then come home to an absolutely delicious smelling house. Be prepared, though: this will create the most moist, fall off the bone chicken. If you take pictures of your food (for a blog, for example), take your pictures inside the slow cooker because it will literally fall apart when you take it out. Yum. And once you have eaten your bird, if you want to really want to use the leftovers to an advantage…make stock. Put your carcass (picked clean as much as possible) back in the slow cooker you just cooked the chicken in (it should have some yummy drippings still in there), with any veggies you might want to throw in (carrots, celery, and onions are all good choices) and about 8 cups of water (you want to cover the carcass). Cook on high for four hours or on low for 8. Strain and then you can freeze for another day’s soup! Sometimes I link up at the following places: 504 Main, A Diamond in the Stuff, AKA Design, Alderberry Hill, At the Picket Fence, Beyond the Picket Fence, Blessed with Grace, Cherished Bliss, Classy Clutter, C.R.A.F.T., Craft-o-maniac, Crafty Scrappy Happy, Eat at Home, Finding Fabulous, Gingersnap Crafts, Glued to My Crafts, Home Stories A to Z, House of Hepworths, I Heart Naptime, It's So Very Cheri, Lil Luna, Lines Across, Live Laugh Rowe, Made in a Day, My Favorite Finds, Not Just a Housewife, One Creative Mommy, Organizing Junkie, Positively Splendid, Semi Homemade Mom, Serenity Now, Sew Much Ado, Simply Sugar and Gluten Free, Six Sisters Stuff, So I Married a Craft Blogger, So You Think You're Crafty, Someday Crafts, Sugarbee Crafts, Tatertots & Jello, The 36th Avenue, The Finer Things in Life, The Frugal Girls, The Grant Life, The Shabby Nest, Tidy Mom, Today's Creative Blog, Uncommon Designs, and Under the Table and Dreaming.