Description
Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry. For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity.
Ingredients
- 4
teaspoons salt
- 2
teaspoons paprika
- 1
teaspoon cayenne pepper
- 1
teaspoon onion powder
- 1
teaspoon thyme
- 1
teaspoon white pepper
- ½
teaspoon garlic powder
- ½
teaspoon black pepper
- 1
large roasting chicken
- 1
cup chopped onion
Preparation
- In a small bowl, combine the spices.
- Remove any giblets from chicken and clean chicken.
- Rub spice mixture onto the chicken.
- Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I am always in a hurry).
- When ready to cook, put chopped onion in bottom of crock pot.
- Add chicken. No liquid is needed, the chicken will make it's own juices.
- Cook on low 4-8 hours.
- Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).
