1 whole chicken 3-5lbs (see what will fit in your pot) 1 cup water or low sodium-low fat chicken stock 2 tsp herb de province 1 clove garlic minced 1 small onion sliced 1/2 - 1 tsp sweet paprika (enough for breast of chicken)
Place sliced onion in bottom of pot. Skin chicken the best you can, removing any fat you can see, then place on top of onions. Pour water/stock over chicken. Sprinkle garlic, herbs and paprika over top of chicken. Cook on low for 4-8 hours, chicken is done when leg pulls away smoothly. This chicken will be pale so some men don't like the color, that is why I use the Paprika to give it a little color.
(Crock pot disclamer: older crock pots will take 6-8 hours newer ones can take 4-6 hours to cook)
I may have cooked it a little long, but BF loved it. He said it tasted like little fluffy clouds of chicken goodness. Yeah - he confused me sometimes too. Me, I thought the white meat was a little dry, but the flavor was good.
Very convenient -- you get a nice poached chicken and a cup or two of stock as well. I put two chickens in my crock pot and upped the garlic quite a bit (about 10 cloves) and it turned out quite good. My family loved it.