Slow-Cooker Roasted Chicken (Recipe)

A slow cooker is a great way to cook a whole chicken to tender perfection.  No liquid is added to the cooker, and no tending is required - a boon to busy cooks.  For best results, remove as much skin and fat from the chicken as possible prior to cooking.  Although the chicken won't be browned, I've added a spice rub for some color.

Ingredients

1 (4 pound) chicken

1 teaspoon paprika

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried basil

1/2 teaspoon Beau Monde seasoning

1/2 teaspoon seasoned salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground pepper

1 tablespoon olive oil

Steps

1.  Remove the giblets from the chicken.  Remove as much fat and skin as possible.  Rinse and drain the chicken; pat dry inside and out with paper towels.  Mix all the seasoning with the olive oil to make a paste.  Spread a little of the seasoning paste inside the cavity.  Place the chicken, breast side up, in a 3 1/2 or 4 quart electric slow cooker.  Spread the remaining seasoning over the top of the chicken.

2.  Cover and cook on the high heat setting 3 to 3 1/2 hours (6 1/2 to 7 1/2 hours on low), or until the chicken is cooked through and the juices run clear.  Cut into pieces and serve immediately.  Or cool slightly, remove the chicken from the bones, and use in a pastas, salads, or casseroles.  If not using the boned chicken immediately, refrigerate and use within a day or two.  Reserve the juices in the bottom of the slow cooker, if desired; chill and remove the fat, then use in making soup, sauces, etc.