Crockpot Chicken

My mother in law passed this recipe on to me and it is as easy as can be.  You buy a whole frozen chicken, thaw it, season it, and put it in a crockpot and dinner is ready to go.

This recipe is great because lots of recipes call for cooked chicken and this is a cheap and delicious way to make some.  We typically eat the breast meat for supper and then pick the bird clean and use the leftover meat for chicken tacos or a casserole.

Crockpot Chicken

1 whole chicken - thawed
1 T salt
1 T garlic salt

Thaw the chicken in the fridge for at least 24 hours, or overnight in a water bath (still in the bag).  Cut open the bag and dispose of the bag of chicken innards if one is included (or keep and cook them, up to your preference).  Separate the skin from the breasts with your fingers, then pour 1/2 T salt and 1/2 T garlic salt into your palm, insert it under the skin, and rub it into the meat.  Flip the bird and repeat.  Place the chicken in a large crockpot breast side down and cook on low for 8 hours or high for 4 hours.  The meat is juicier if you cook on low for 8 hours.