- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 large roasting chicken (with pop-up timer if possible)
- 1 cup onions, chopped
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.
When ready to cook, put chopped onion in bottom of crock pot.
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
crockpots cook faster/slower than others (my crockpot cooks this recipe
in 4-5 hours).