Instructions

• Peel and quarter 1–2 onions; place the onion quarters in the bottom of the crock pot in a single layer.
• In a small bowl, combine 2 teaspoons salt, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder; stir to mix.
• Remove the 4-pound whole chicken from its packaging and discard the neck and gizzards. Pat the chicken dry with paper towels.
• Rub 1 tablespoon olive oil over the outside of the chicken.
• Sprinkle the seasoning mixture evenly over the outside and inside cavity of the chicken and rub it in so the chicken is coated.
• Place the seasoned chicken on top of the onions in the slow cooker, breast side up. Cover with the crock pot lid.
• Cook on LOW for about 4 hours, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F.
• Optional — to crisp the skin: preheat the oven to 425°F, transfer the cooked chicken to a baking sheet, and bake 15–20 minutes or until the skin is lightly browned and crisp.
• Remove the chicken from the oven or slow cooker and let it rest 10 minutes before carving.