Slow cooker roast chicken skin questions

[LoopyLoopsHasComeBackBrighter]

I'm going to do a whole chicken in the slow cooker today and have come across lots of different recipes.
In order to avoid the flabby skin situation, each has a different method:

1. Fry to uncooked chiken to brown skin before putting in slow cooker
2. Same as above but grill
3. Roast in over at end
4. Cover in loads of herbs and salt
5. Cover in paprika
6. Put up with flabby skin
7. Skin before cooking (no way thank you)

Any ideas which will be best?

Anyone? Need to start now.

i've done whole chicken twice and didn't get on very well to be honest - outside dry and inside not cooked. i placed in oven at end which did brown skin.

I just chuck the chicken in, rub a chicken oxo cube on the skin. It is fine. We don't eat the skin tho.

Hello - I'd say put the chicken in a very hot oven, for a very short amount of time (10-15 mins) to crisp up the skin after cooking.

I make this Braised chicken very frequently - it never fails. It's a similarish technique to a slow-cooker, but I wouldn't leave it cooking if I were out. The skin is still 'a bit flabby' when cooked this way tho!

Thank you all. I ended up frying gently to brown.

How long do you put it in for? (if it works!) Recipes are all different, I was planning on going for 3hrs high 3 hrs low.

I just put the chicken in, cover with herbs etc no liquid, put lid on and cook on high for 4+hrs. (no less but you can get away with longer because it's all sealed and moist)
It does leave the skin soft but for me thats the bit that stops me eating it and it is so calorific! The dogs and hens love it though!