Are there any good chicken recipes that I can throw an entire chicken in a crock pot?

You could always make chicken and dumplings, but you'll have to pull the chicken out and pick the meat off the bones when you get home. Put the chicken in the crock pot with salt and pepper and cover with water, let it cook all day. When you get home pull the chicken out and add the dumplings to the crock pot and let them cook while your picking the meat of the chicken. Once the dumplings are about done add the meat back to the crock pot and stir it in. You can find pre-made dumplings in the freezer section. It's a little effort when you get home but 20 minutes is way better than 2 hours.

4 to 5 lb chicken

3 small potatoes

4 carrots

½ an onion

2 or 3 cloves of garlic

Some water (to top of crock pot)

1 can chicken broth (optional)

Peel and chop potatoes, carrots, onion and garlic.

Load chicken and vegetables into crock pot.

Top off with water (and add a can of chicken broth if desired).

Set crock pot on low and let cook for 8 or 9 hours (suggested), or on high for 4 hours.

This one is really good, it's my grandmothers recipe. My kids LOVE it.

Chicken and Dumplings

1 whole chicken

1 bay leaf

2 tsp garlic salt

6 black peppercorns

6 cups of water

1 cup baby carrots

1 package refrigerator biscuits (10 – 12)

Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pieces each and drop into boiling broth, lower heat and cover. Simmer for about 5 minutes, until biscuits puff up. Add chicken and carrots, stir, and serve.

Lemon Garlic Chicken

4-5 pound whole chicken

3 whole medium onions

1 whole lemon

Rosemary sprigs or dried rosemary

1 garlic clove, crushed

2 garlic cloves, peeled

Celery leaves or 1 rib of celery

Parsley sprigs

Black pepper

2 tablespoons olive oil

4 tablespoons unsalted butter (will rub outside of chicken with 2 of these tablespoons)

4 whole carrots

1/2 cup chicken broth

Paprika (optional)

Toothpicks for closing cavity of chicken

Directions

Wash and dry whole chicken.

Pierce lemon all over with fork or ice pick.

Place lemon, whole onion, parsley sprigs, 2 whole garlic cloves into cavity of chicken.

Lightly rub skin of chicken with crushed garlic clove, and 2 tablespoons softened butter.

In skillet, melt 2 tablespoons butter, 2 tablespoons olive oil.

Carefully place whole chicken in butter/olive oil mixture, and brown all sides of chicken.

Cut the other 2 onions in half.

Place carrots, halved onions into bottom of crockpot.

Place browned chicken on top of carrots and onions.

Lay sprig of fresh rosemary on chicken OR sprinkle chicken with dried rosemary.

Add about 1/2 cup chicken broth to crockpot.

Cook chicken on low for about 10 hours.

One hour before serving, remove rosemary sprigs.

Drain off juices, place them in saucepan, reduce to about 1 cup.

Check the seasoning of the juices and correct if needed.

Salt and pepper the chicken.

Pour the reduced juices over chicken and cook for another hour.

Serve with steamed rice.