|Forgive the bad picture. I wasn't planning to blog it until it came out so yummy!|
Spice Blend - Mix together in a small bowl.
2 t. salt
1 t. paprika
1 t. garlic powder
1 t. onion flakes
2 t. black pepper
1 t. red chili flakes
1 whole chicken, 3.5-4.5 lbs.
3-4 T. EVOO or butter
1 medium yellow onion
3 cloves of garlic
After mixing the spices, grab your chicken. Don't rinse it. If your chicken came with the neck, I recommend placing it on the bottom of the cooker next to the foil balls for later use in making stock. Place chicken in slow cooker atop foil balls.
Rub the chicken with oil or butter. (I use EVOO.) Then rub the chicken with spices both on top and under the skin for extra flavor. Chop the yellow onion into 4-5 wedges. Roughly chop the garlic cloves. Place onion wedges and chopped garlic into the bird's cavity.
Cook the chicken on low for 4-5 hours. (Time and temperature will vary by cooker type.) Use a meat thermometer to check if chicken is done.