One Whole Chicken
Herbs de Provence or herbs of your choice (Rosemary and Thyme) , 1 teaspoon
Paprika, regular or smoked, 1/2 teaspoon
Onion, one medium quartered
Garlic, one large clove sliced lengthwise
Equipment: 6 quart crock pot/slow cooker, cutting board, knife
Place Onions on bottom of pan, loosen skin of chicken enough to tuck garlic slices underneath top and each side of chicken. Rub herbs on top of chicken. Sprinkle paprika on top. Place chicken (breast side up) in pot with onions. NO LIQUID required.
Cover. Cook 6 hour on low.
(To test if it is cooked, place meat thermometer in thickest part of the thigh to read 165 degrees)
Let chicken rest for 10 minutes before slicing. The meat falls off the bone. Slice or shred chicken. Great to add to soups, enchiladas, quesadillas, tacos, or over a salad.
Recipe adapted from Gatheredtable