I love the convenience of a crock-pot, but I just never really seem to LOVE the meals prepared in one. I was surprised that this turned out as good as it did & you can use the leftover chicken for later on during the week.
The Best Whole Chicken in a Crock-Pot
2 tsp paprika
1 tsp salt
1 tsp onion powder
1 tsp thyme
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 onion
1 whole chicken
Combine spices. Loosely chop onion and put in the bottom of crock-pot. Remove giblets from the chicken & then rub the spice mixture on chicken-put some under the skin also. Put chicken on top of the onions, cover it, and turn it on high. No need to add any liquid. Cook 4-5 hours on high (for a 3-4 lb chicken).
Use the leftover bones, skin and cooking juices to make stock in the crock-pot. Add carrots, bay leaf, fresh thyme and celery (just use whatever you have)...fill water to the top, cover with a lid & cook on low for 8-10 hours. This can be frozen for later use.
Hope you enjoy:-)
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