Whole Chicken in the Crockpot

I love this easy recipe. I usually make two whole chickens, one to eat for dinner and they other one we pick and freeze the meat for casseroles (less expensive then using boneless breasts). The broth also makes a great gravy, just thicken it up.

WARNING - The one in the picture looks very dull because I am using it to make homemade chicken stock/broth, which will be frozen in ice cube trays and then put in baggies for use in soups, gravies, casseroles. So no seasoning ..yet

Whole Chicken Crock Pot Recipe

For variety, eliminate the onion and substitute a quartered lemon or two, stuffed into the chicken cavity.

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper (I usually never use this)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onion, chopped

1. In a small bowl, combine the spices.
2. Remove any giblets from chicken and clean chicken.
3. Rub spice mixture onto the chicken.
4. Place in resealable plastic bag and refrigerate overnight. (skip the overnight step if you are in a rush)
5. When ready to cook, put chopped onion in bottom of crockpot.
6. Add chicken.
7. No liquid is needed, the chicken will make it's own juices.
8. Cook on low 4-8 hours.