Crockpot Whole Chicken

Normally, when we want a whole chicken we pick up a rotisserie one from the store, however, we had some time on our hands and decided to crockpot one; and it was probably one of our best ideas all week! The meat is super tender and falls off the bone, we very highly recommend crockpotting all your chickens (when you want fall off the bone meat) if you have the time. The blog that we based our recipe off of, 100 days of Real Food, calls this "The Best Whole Chicken in a Crockpot"... and we definitely agree!

Ingredients
2 tsp. paprika
1-2 tsp. salt (depending on preference)
1 tsp. onion powder
1 tsp. thyme
½ tsp. garlic powder
¼ tsp. cayenne pepper
¼ tsp. black pepper
1 onion, chopped
1 large chicken (3-5 lbs.), thawed

Directions
Mix together all spices - paprika, salt, onion powder, thyme, garlic powder, cayenne pepper, and black pepper - in a small bowl and set aside.

Place chopped onions in the bottom of the crockpot.
 
Make sure you've removed all the guts any straggler feathers from the chicken, and place on top of onions in the crockpot.

Rub the outside of the chicken with seasoning mix (top and bottom), and sprinkle any remaining mixture inside the bird. Set the bird with breast up in the crockpot when finished seasoning.

Cook on high for 4-5 hours on high. The bird temperature should be at least 180°F.

Pull off meat (careful, it will be very hot!), tongs and/or a fork are useful.

ENJOY!

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NOTE: This chicken is wonderful in Rotisserie Chicken Noodle Soup, and you could also replace the turkey in Turkey Tortilla Soup. If you are especially crafty, this also makes wonderful homemade chicken broth.