1 whole chicken (mine was about 5 lbs)
salt, pepper and garlic salt
6-8 tin foil sheets, crumpled into balls, about 2-3" in diameter
Rinse and pat chicken dry inside and out. Season evenly with salt, pepper and garlic powder, on skin, inside cavity and under skin (if desired).
Set foil balls into base of crockpot. Place chicken, breast side down, on top of foil balls. (Foil balls elevate chicken so that the fat drains off, and meat is not saturated/mushy by the time its cooked).
Cook on high for 5-6 hours, or low for 8-9 hours.
Enjoy alongside your favorite side dishes. I have also used this for shredded chicken that I needed for a Chili recipe...to be shared later.
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