1 (3 lb) frozen whole chickens (or a chicken that with just fit in your crock pot)
1 lb cremini mushrooms or 1 lb button mushroom, halved
1 small onion
3 garlic cloves
1/2 tablespoon dried rosemary
1/2 tablespoon black pepper
1/2 tablespoon salt (I like kosher)
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons butter, softened
2 tablespoons honey


1  Place the chicken and the mushrooms in a crock pot set to low.
2  (I put mine on high, but it’s really old and doesn’t heat up as well as it should, so go with your instincts on this one).
3  Place all the other ingredients in a food processor (I use one mini food processor) and blend them into a paste.
4  Pour the paste over the chicken and mushrooms, cover with the lid, and let it cook for about 10 hours ENJOY.
5  PS it will be very VERY tender so be careful when you are taking it out of the crock pot because it will just fall apart.
6  Also, the stock that the chicken makes is GREAT for chicken noodle soup!Source:    http://www.food.com/recipe/whole-crock-pot-chicken-95032