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.

INGREDIENTS:

• 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.)

DIRECTIONS:

1. Mix together paprika, all purpose seasoning, garlic powder, and salt.  (Add any other optional spices here like onion powder or dried oregano).
2. 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.
3. Rub seasoning from step #1 over your entire chicken (including pouring some of the seasoning inside the chicken’s cavity).
4. 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.
5. Always check the temperature with a thermometer to make sure it gets to 165* F for food safety.
6. Let rest 15-20 minutes to seal in the juices before carving.