This is a recipe that I simply call "easier than pie." Pie isn't easy for me, but this couldn't be simpler.
What I love about this slow cooker recipe is that it not only yields a great meal for the day you cook it, but also the makings of a quick meal later that same week.
Slow Cooker “Roast” Chicken
1 - 4-6 pound chicken, thawed
1-2 tablespoons spice mixture (such as lemon pepper, jerk seasoning or Italian)
2 onions, cut into quarters
Cut the onions and place in the bottom of your slow cooker.
Remove any innards from the cavity of the chicken. Rub your spice mixture all over the outside of the chicken, being sure to sprinkle some in inside of the chicken too.
Place the chicken on top of the onions, so it is propped up from the bottom of the slow cooker. You do not have to add any liquid--I promise!
Cook on LOW for 8-10 hours, HIGH for 4-5 hours.
Once the cooking is complete, remove the chicken from the slow cooker and let “rest” on a cutting board for 15-20 minutes (this will ensure that the juices inside the chicken cool just a bit and don’t run out of the chicken when it is sliced).
Remove the skin and slice the chicken. Reserve the extra meat for a future meal.
Life is sweet,