I recently had four chicken legs to cook, but my oven had failed a few days earlier.  Grilling or microwaving didn't seem like a good idea, so with some trepidation I skinned them and then crammed them into my 3.5 litre slow cooker with some chopped onions, and covered them with some chicken stock mixed with a few herbs, and cooked them for about 6 hours.  In fact, they turned out really well. Better than when I roast them. Very succulent and very tasty!    This got me wondering - why not cook a whole chicken this way? Is there some reason why I shouldn't do a whole bird in the slow cooker?  And if I did, is there anything specific I should do?  
I poach chicken, whole or parts, In my slow cooker in stock.  To get that beautiful roasted look, I put in under the broiler and watch it VERY carefully. Since the poaching keeps it moist , the broiler will not dry it out. 