Love this type of recipe where you can throw everything together and forget about it, leaving a delicious aroma as it cooks.
Many who reviewed this recipe were concerned about the lack of liquid and added chicken broth or salad dressing. I would agree that adding a little chicken broth isn't a bad idea . . . neither is adding more onion and some fresh chunky sliced mushrooms.
During the end step in the oven (I would use a normal oven temperature like 350 instead of broiling), I would take some of the juices and make a gravy. I'd also use boneless skinless chicken breasts or tenderloins which is my personal preference. Use what you like and adjust the recipe accordingly.
This recipe, from the Betty Crocker website, would be a great one for a beginner cook to try out and impress your guests who will think you worked in the kitchen cooking for hours.
1 large onion, halved, cut into thin slices
1 tablespoon chopped garlic
1 1/2 teaspoons dried thyme leaves
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper
1 cut-up whole chicken (3 1/2 to 4 lb)
Spray 5- to 6-quart slow cooker with cooking spray and place onion and garlic in slow cooker.
Mix thyme, basil, oregano, salt and pepper in a small bowl and rub each piece of chicken with the herb mixture.
Arrange chicken pieces over onion and garlic.
Cover and cook on High heat setting 3 hours 30 minutes (or Low heat setting 6 to 7 hours) or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Set oven control to broil and line broiler pan or cookie sheet with foil. Place chicken skin side up on pan.
Broil with tops 6 inches from heat 4 to 6 minutes or until golden brown.