backup not required

Have you ever tried a new recipe that made you nervous?

One where you had a back up dinner in the wings, just in case...

Well, when I was told that there was a slow cooker "roast" chicken recipe that was just as good, if not better than the oven made version... lets just say I was a skeptic.

I even put on my menu plan that we were having chicken and noodles that night... because there was absolutely no way there was going to be a tasty, browned chicken coming from a plugged in appliance  that sits on the counter while I run errands... 

no way jose... 

just too easy... right?

Wrong.

 

My husbands one and only complaint...

"the skin is so crispy - I had to eat it."

He normally goes the healthy route and goes sans skin.

I normally get his extras... not this time.

Here is where I would complain... 

if my mouth wasn't full.

**UPDATE**
I read the comments on the recipe and I made the following changes:
I used half of the salt they recommend figuring I could always add some - I didn't need to.
The chicken cooked about 5 hours on low... when it started to pull away from the bone.
My mom made it in a smaller slow cooker and it wasn't as crispy.  
She popped it under the broiler for 5 minutes and it was perfect.