MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Whole Chicken
Categories: Chicken, Crockpot
Yield: 6 Servings

4 lb Whole chicken; up to 5 lb
1 tb Kosher salt
2 ts Garlic powder
2 ts Onion powder
1 ts Dried thyme
1 ts Dried rosemary; crushed
1 ts Paprika
1 ts Ground black pepper
1 md Yellow onion; diced 1"
3 Celery ribs; diced 1"
2 md Carrots; diced 1"

Preparation time: 15 minutes
Cooking time: 6 hours

A hands-off whole chicken that cooks low and slow on a bed of onion,
celery, and carrot until it falls apart. The drippings make a gravy
worth keeping.

Place the chopped yellow onion, celery, and carrots in the bottom of
a 6 qt slow cooker. The vegetables act as a natural trivet, lifting
the chicken so it does not sit directly in the liquid it releases.

In a small bowl, mix together the kosher salt, ground black pepper,
garlic powder, onion powder, dried thyme, dried rosemary, and
paprika. Set aside.

Remove the giblets and neck from the chicken cavity, then pat the
entire bird dry with paper towels, outside and inside.

Season the outside and the inside of the chicken with the seasoning
mixture. Lift the skin over the breast and rub some of the seasoning
directly onto the meat underneath, then pat the remaining seasoning
into the skin.

Place the seasoned chicken breast side up on top of the vegetables.
Cover tightly with the lid and cook on Low for 6 to 8 hours, until
the thickest part of the thigh reaches an internal temperature of
165?F (74?C) away from the bone and the meat is fork-tender.

Carefully transfer the chicken to a cutting board and let it rest for
10 to 15 minutes before carving.

For golden skin, transfer the rested chicken to a rimmed baking sheet
and broil on the middle rack for 3 to 5 minutes, watching closely.
This step is optional.

Recipe by Tanya Harris

Recipe FROM:
<https://www.myforkinglife.com/slow-cooker-whole-chicken/>

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