well the first thing to do would be to make sure it is a bird meant for roasting, and not a stewing hen, laying hen, soup hen or anything like that (these are older, tougher but very flavorful birds).
I always roast a chicken in the oven, never done it in the crock pot. I put salt and pepper on the skin, some olive oil, put some quartered onions in the bottom of the pan, put the bird in, squeeze an orange over the bird, and roast at 400 until done, pull the bird out of the pan, put the pan over heat (and those drippings and onions), add chickens stock, season with salt and pepper, and thicken with flour or arrowroot.
However, in terms of flavor of the bird, I would say, try a different bird from the farmer, and if that doesn't work, try a different farmer? some birds and breeds just taste more chickeny than others.
I always roast a chicken in the oven, never done it in the crock pot. I put salt and pepper on the skin, some olive oil, put some quartered onions in the bottom of the pan, put the bird in, squeeze an orange over the bird, and roast at 400 until done, pull the bird out of the pan, put the pan over heat (and those drippings and onions), add chickens stock, season with salt and pepper, and thicken with flour or arrowroot.
However, in terms of flavor of the bird, I would say, try a different bird from the farmer, and if that doesn't work, try a different farmer? some birds and breeds just taste more chickeny than others.