Threw this whole chicken recipe in the crock pot around 2 o'clock this afternoon. We attempted a run around the lake today, but it was extremely windy. Erica was all wheezy from the cold air and wind. Chris has since caught a runny nose. Super hot showers, reading on the couch snuggled up in blankets sipping tea, and watching movies from the library took up the rest of the afternoon.
The chicken just finished cooking and we had chicken and vegetables for dinner. Chris liked the little bite from the cayenne. Erica is now trying to talk Chris into leaving the house for Little Man ice cream.
The bones will be saved from the chicken to make chicken stock in the crock pot as well.
INGREDIENTS
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon thyme
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne (red) pepper
- ¼ teaspoon black pepper
- 1 onion
- 1 large chicken
DIRECTIONS
- Combine the dried spices in a small bowl.
- Loosely chop the onion and place it in the bottom of the slow cooker.
- Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
- Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
- Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.
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