Suzyhomemaker suggested a few seasoning options but since I am planning to use the leftover meat in a tortilla type soup I opted for something with a bit of...we'll call it Mexican flare!
I cooked mine on low for 8 hours, but by 6 hours the popup had popped so I tested it with a meat thermometer and it was done. Since it was done early, I basted it with its own juices and put the slow cooker on warm! The meat was so tender it was falling off the bone just from the pressure of the juices flowing over it! At that point my mouth began watering...but I had to wait another 2 hours for dinner, so I put it on warm and basted it a few times.
Finally, it was dinner time...I was very excited to try this chicken that was smelling so yummy! I attempted to lift it out to carve it and the entire chicken crumbled! Apparently it was overcooked! The bones and cartilage just fell to pieces. I was heartbroken...but I saved a good amount of meat, which was delicious!!
I will definitely make this chicken again, but now I know the correct timing!
Lesson learned: The chicken keeps cooking, even on warm!
