I crumpled up some balls of foil to make a little "chicken tripod" at the bottom of my crock pot, put the rinsed off chicken on top of them, and sprinkled the entire bird with one packet of dry Italian salad dressing mix. I put the crock pot on high for one hour while I got ready for work and then on low when I left the house. When I got home the house smelled AMAZING and the chicken was falling off the bone - tender and juicy and full of flavor! We had two unexpected dinner guests and everyone was raving. No more store bought rotisserie chickens for us. Next time I'm going to try it with a mesquite rub. Any kind of dry herb mix would probably work great. Enjoy!

another variation:

I put a 4.75 lb. chicken in the crockpot on top of balls of foil crumpled up. Then I sprinkled on a packet of zesty italian dressing and a generous amount of Tone's Rosemary Garlic Seasoning.

I got it started about 10:30 am. I set it on high for a couple of hours and then turned it down to low. I tested the temperature around 4:30 and it was a little over 180 so I turned it off.

Just a quick update... my mother (who raves about this way of cooking chicken) recently tried using a packet of ginger terriyaki marinade (the dry kind that you can get in a packet). She followed the same procedure - sprinkling the dry mix on the chicken, not adding any liquid - and the chicken turned out fantastic! I've also discovered that if I cook the chicken upside down (breast down, legs up) the meat holds together better.