slow cooker question - re roast chicken

[babyboo1and2]

am trying to be a bit more adventurous with slow cooker rather than just same old cassorole - have read old threads about roast chicken (whole bird) without using liquid but i seem to remember the instruction book saying always to use liquid (cant find it now)....any advice?

According to one of my recipe books you don't need to add liquid but should coat the chicken fairly liberally with butter/oil and cook on high. It also suggests melting some butter/oil in a large pan and browning the chicken in this first...

Can you update us with how it works out as I'd like to try this myself?

ktreepee

have finally tried out roast chicken today, i put a raw onion in the body, coated the skin with oil and put it in for 8 hours - lovely result, would def do in again