“Crock Pot Rotisserie Chicken,”
Adapted from The Kitchen Wife
1 Whole Chicken, frozen or thawed (mine was roughly 5 pounds)
Extra Virgin Olive Oil
2 tbsp. Paprika
1 tbsp. Seasoning Salt
1 tbsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
1 tsp. Fresh Ground Pepper
1 tsp. Thyme
Pinch of Cayenne Pepper
2 pounds Dutch whole baby potatoes
Make sure to remove giblets from the whole, thawed chicken.
Place potatoes on the bottom of the slow cooker.
On a cutting board, slice peeled onion in half and stuff in cavity of chicken. Using a small amount of extra-virgin olive oil, rub the oil over both sides of chicken so that the rub adheres to the chicken. Place whole chicken on board and set aside.
In a small bowl, combine all dry ingredients. Rub the dry ingredients (spice rub) over both sides of the entire chicken including the crevices under the wings, etc.
Place spice rubbed chicken on top of the potatoes and cook, on high setting of slow cooker, for 4 hours. Discard onion. Serve.