Yes, in the crockpot. Now it doesn't get crispy brown skin like on a rotisserie but let's be honest, you really shouldn't eat chicken skin anyway. LOL I was on a WW board the other day and some of the girls were talking about this and my mouth was watering reading the posts so I decided to try it.
I have a 7 oval shaped crockpot and it was stuffed this morning when I left for work. I took a 5lb whole fryer and stuffed it with 3 sprigs of fresh rosemary, a few fresh sage leaves and a lemon cut in half. I rubbed the bird with some garlic butter and poultry seasoning but you could use olive oil and placed it in the crock over 6 small Yukon gold potatoes wrapped in foil and a handful of fresh carrots with a little bit of the greens still attached. I cooked it on low for 9 hours. It practically melted in your mouth!
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