It's summer, it's hot, and the last thing you want to do is turn on the stove and cook dinner. Thankfully, I have a recipe that doesn't require you to turn on the stove, unless you decide to make a side dish that cannot be microwaved!
1 (3 pound) chicken
Weber® Kick'n Chicken Seasoning (I bought mine at BJs)
1 chicken bouillon cube
Prepare your crock-pot by placing 3-4 balls of foil across the bottom. Since the chicken will be resting on top of these while cooking, you want to make sure they are slightly flattened so that the lid still fits on the crock-pot.
Add enough water to come up to about the middle of the foil and then add the bouillon cube.
Clean your chicken well, being sure to remove the giblets. Pat dry with a paper towel and place in the crock-pot. Open your seasoning and sprinkle lightly over the chicken. I never measure, but I'm going to guess that I use between 1/4 cup- 1/2 cup of seasoning over a 3 pound chicken.
Cover the crock-pot, turn it on high, and let the chicken cook for 2 hours. When the two hours is up, turn it to low and let the chicken finish cooking for about 4-5 hours. My crock-pot is a little hokey, so I use the "keep warm" option for about an hour at the end. Make sure you use your handy kitchen thermometer and test to make sure the chicken is at least 160°, although it's likely it'll be hotter than that (which is a good thing!).
I usually serve some rice and steamed veggies as a side to the chicken. You can make either in the microwave or use the stove top if you prefer.