Crock Pot Apple Whisky Herb Chicken

Every so often I feel the need to just randomly make stuff up. Ok so maybe it's more than every so often. =) Well yesterday was one of those days. I bring you.... Crock Pot Apple Whisky Herb Chicken. It was amazing. My hubby ate 1/2 the large chicken himself!

As always...Adjust the seasonings to your own tastes. These are just about what I used since I didn't use measuring spoons...My ninja crockpot has a roaster insert so my chicken was not sitting in the liquid but it would be just as good if it was...

1 whole chicken
1/2 stick butter
1 tsp thyme
1/2 tsp rosemary
1/2 tsp sage
1/2 c whisky
1/4-1/2 c water
1 apple large
salt
pepper

rinse and pat dry your chicken. Make sure to take the giblets and all that out. Make your compound butter with the herbs and set aside. Quarter your apple. Lift the skin on your chicken and rub underneath the skin with the compound butter spreading evenly. Stuff the apple up into the chicken cavity. Tie the feet shut. If there is left over apple that wont fit just put it in the liquid. Sprinkle salt and pepper on the top. Pour your whisky and water in the bottom and cook on low for 8-9 hrs. I had a huge chicken so I did 9.

You can roast off the top in the oven if you like the skin but we don't eat the skin so I didn't bother. I just took it out. Let it rest about 10 or so min and started to debone and remove all the skin.