So this is really easy and you can use a variety of spices to suit your families tastes. Whenever a whole chicken is on sale I get it because it is cheaper and tastier than boneless skinless chicken any day. So the following is for the really basic one, but I will note a few extra ways too.
Ingredients
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 large sweet (yellow) onion
1 large chicken (4 lbs ISH)
Combine all the spices in a bowl and mix. Take out the giblets and whatnot from the bird. Coarsely chop the onion and place the onions in the bottom of the Crockpot (slow cooker). Rub the spice mix all over the bird, under the skin and all. Place the spiced bird on top of the onions breasts down so all the juicy stuff ends up in them. Cook on high for about 5 hours, longer or less depending on the size of your chicken.
You can do this with Italian dressing or Ranch dressing powder packets instead if you like. Just keep the onion on the bottom and switch out the spices. I added some Turmeric to mine today. I have also done this with a Gala or Fuji apple sliced up on top of the onions too. When I do that with apples I often add some cider to the pot. You can even do the same with oranges and add a little orange juice. So good either way you make it.
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