Hi Heather, welcome to the forum!
What specifically was horrible about your crock pot chicken? Was it dry, flavorless, or what?
My preferred method for a whole chicken is spatchcocking/butterflying (removing the back bone and flattening) and roasting it. Although I guess by some definitions, this isn't whole: The Food Lab: How (Not) to Roast a Chicken | Serious Eats
Most of the time I cook the breasts and thighs separately since, as the post/recipe above explains, they have different optimal final temperatures. Thighs are great in any kind of slow cooked/braised recipe, whereas breasts are not. They will overcook and dry out.
If you have a pressure cooker, this is the easiest recipe I can think of: Latin Cuisine: Five Ingredient, One Pot, 30-Minute Colombian Chicken Stew | Serious Eats
There are several other chicken pressure cooker recipes on Serious Eats as well.