Crock-Pot slow cookers may take all day, but they make quick work of meal preparation. With most recipes, all you do is assemble the ingredients, add them to the Crock-Pot, turn it on, and walk away. Using a method known as braising, slow cookers employ low, steady heat over a long period of time to work magic on food. Flavors have time to develop fully, and normally tough meats fall off the bone. Cooked the slow, low-fat way in a Crock-Pot, a whole, cut-up chicken comes out moist and tender.
Coarsely chop onion, carrots, celery and garlic. Place the vegetables in the slow cooker. Arrange the chicken parts on top of the vegetables, starting with the breasts, meat-side down. Sprinkle salt, pepper, basil and thyme over the chicken. Pour in one-half cup of water.
Place the lid on the pot. Cook on low for 8 to 10 hours. Chicken may also be cooked on high for 4 to 5 hours; increase the amount of water to 1 cup.
Transfer the chicken pieces from the slow cooker to a serving platter using a slotted spoon or wire mesh strainer. Remove the vegetables and arrange them on the platter.
Empty the remaining liquid from the slow cooker into a gravy separator or skim off the fat with a spoon. Use the juice as a base for gravy or as a sauce to serve with the chicken.