Ingredients
5lbswhole chicken,insides removed
1tbspsmoked paprika
2tspsalt
1tspfreshly-ground black pepper
½tspgarlic powder
¼tsponion powder
aluminum foil or thickly-sliced onions or vegetables
Preparation
Rinse the chicken thoroughly and pat it dry with paper towels.
In a small bowl, whisk together the paprika, salt, pepper, garlic powder, and onion powder until combined. Rub the seasoning mix all over the chicken — on the outside skin, the inside cavity, and on the chicken breasts underneath the skin.
Roll up a few small balls of aluminum foil, or thickly slice some onions, and/or vegetables. Place them on the bottom of the slow cooker bowl to absorb the juices that will accumulate in the bottom of the slow cooker.
Place the chicken on top of the aluminum foil (or vegetables), pressing it down a bit if required for the lid to fit.
Cover and cook on Low for 6 to 8 hours, or on High for 4 to 5 hours until the chicken is cooked through and reaches an internal temperature of 160 degrees F.
Carefully remove the chicken from the slow cooker, discard the bones, and serve the chicken as desired.
