Yes, I've had that problem too, I usually run a fish slice under the legs to make sure they aren't stuck to the dish then poke my carving fork deep inside the cavity and lift, using the fishslice with the other hand as soon as I can get it underneath. I have had a few disintegrated chickens though.
I was really surprised at how much liquid came out of the chicken by the end, it was almost submerged! Chicken was very tender. I didn't realise that it had stuffing in it, and that came out lovely. The only thing that was a pain was that it was difficult to pick the bones out, as it just fell apart. Will definitely do it again though!
We've had one today, was done on high for 4-5 hours (didn't really pay attention). I just popped it on a bed of chopped onions and carrots and a couple of bay leaves, the juices make fabulous gravy (I thickened it with a bit of Bisto Gravy salt but normally I put a couple of tbsp of flour on the veg for thickening, forgot today). If you take the skin off first the juice is much less fatty, but the flavour isn't quite as good.
I'm planning on doing a show chicken in a slow cooker tomorrow. It already has herbs and lemon in it, but I'm just wondering what is the best liquid to cook it in. Should I use stock, water, or something else I've not thought of. Tia.