Slow Cooker Chicken
1 whole chicken around 5 pounds, insides removed and washed and patted dry
2 tablespoon of paprika (I used smoked because it is what I had on hand)
4 Tablespoons of montreal chicken seasoning
2 Tablespoons of onion powder
Salt and Pepper
(Feel free to add more to your liking)
Start by placing foil balls in the bottom of the slow cooker.
This step is so that the chicken is easier to remove later but it is not necessary
Make sure all the insides of the chicken are taken out and that you wash and dry your chicken.
Massage in all your seasonings- inside and out.
Cook chicken on high for 4 to 4 1/2 hours depending on the size of the chicken.
Get your chicken to an internal temp of 165 degrees.
Let your chicken rest before carving so you don’t lose all the juices!
Try your best to not open your slow cooker- but I would check your chicken at about 4 hours to make sure it does not dry out.