Okay, last night I made a chicken. I rubbed it with a mix of mayo, fresh basil, and garlic with salt and pepper. I put a scant amount of chopped onions and wine at the bottom of my crock pot and then put the chicken on low while I went to work.

It smelled really divine, but the meat tasted like the marrow and bone. It had that funky, jiggly grey/pink stuff from the ribs all over the place and the meat had absorbed the flavor. So, is it possible to avoid this? Is there a better way to slow cook a chicken without a rotisserie? (I don't have one and my grocer always adds spices and such to theirs that I don't trust.)

Thanks,

Ally