I love this recipe because there is barely any work involved and you have a flavorful chicken with the right texture in just a few hours. I opt for the low setting of 6.5 to 8 hours, and I use an instant read thermometer to ensure the chicken has reached 165 degrees F to be safe.
This isn’t an exact science: you can use the mixture of spices you like, but this is a general recommendation. Regarding paprika, I like to use mostly if not all SMOKED paprika. It lends so much unique aroma it’s unbelievable.
Don’t skip for a second on the aluminum foil balls. Yes, it does use a good amount of foil but it’s worth it and the result will definitely not be the same without those balls to raise the big chicken up.
**I also like to add onion powder, dried oregano, and smoked paprika. Don’t add liquids.
Pair with brown rice and a salad, as pictured.
- 1 (4 LB.) whole chicken, insides removed and patted dry with a paper towel
- 1/2 tablespoon paprika (try the smoked paprika!)
- 2 tablespoons all purpose seasoning (Like Archer Farms House Blend, or make your own like I did)
- 1/2 tablespoon garlic powder
- 1 tsp coarse salt
- (Optional add onion powder and/or dried oregano per your tastes.)
- Mix together paprika, all purpose seasoning, garlic powder, and salt. (Add any other optional spices here like onion powder or dried oregano).
- Ball up 4 medium-sized balls made from aluminum foil. Place in bottom of your slow cooker. These four balls act as a stand for your chicken to keep it from drying out.
- Rub seasoning from step #1 over your entire chicken (including pouring some of the seasoning inside the chicken’s cavity).
- Place the chicken on top of the foil balls. Cover and cook on high for 4 – 4 1/2 hours, or on the low setting for 6.5 to 8 hours.
- Always check the temperature with a thermometer to make sure it gets to 165* F for food safety.
- Let rest 15-20 minutes to seal in the juices before carving.