Mexican Recipes from www.EagleKnights.com

  Crock Pot Chicken

This is a great way to cook a chicken that is best intended to go into other dishes. It's quick, easy, with little clean up and produces juicy, fall off the bone chicken with the bonus of a cup or so of delicious broth. The secret is to not add any liquid. The chicken will yield all the lovely juices. You can make this while away all  day or start it before going to bed. In the morning you can remove the
chicken from the juices and refrigerate them so that by dinnertime you can
skim off the congealed fat. I like to set aside the breasts to be cut into
chunks for salad or added to cream sauces flavored with cheese or curry and
then served over rice or pasta. The juices make a delicious gravy or can be
used as a base for a sauce or your choosing. The rest of the chicken (dark
meat) is good shredded to be used in burros, tacos, enchiladas or for
whatever you would used finely chopped chicken or turkey.

CROCK POT CHICKEN
from an article by Cathy Thomas in the Orange County Register

Rinse a whole chicken (2 1/2 - 3 1/2 lb) and pat dry. Season all over with
your favorite spices. Place in your slow cooker breast side up. Cover. Cook
on low 6 to 8 hours. Lift out carefully with two, large, slotted spoons as
the chicken will want to fall apart. Save juices.