Swerds's Profile

You don't even need to add liquid in some cases. The natural juices can be enough in the crock. I skin a whole chicken, season it (lemon pepper garlic powder, or whatever I throw together) and plop it breast down in the crock on low for 6-8 hours and it's heavenly. Shred the leftovers for tacos or pulled chicken BBQ. I do the same with pork shoulder ribs--dry rub the day before and into the crock with a sliced onion on top, maybe a tablespoon of balsamic vinegar added. So tender and no need to add any liquid!