Pasture-raised, antibiotic-free whole chicken.
1 whole chicken (without the giblets). But, 1 chicken = 3 meals. First the whole chicken (see recipe below), then leftover cooked chicken in the form of chicken salad and lastly the bones for chicken soup!
Let us know in the order comments if you'd prefer bigger or smaller!
Rotisserie Chicken in the Slow Cooker
1 whole roasting chicken
2 tsp unrefined sea salt or Himalayan salt
1 tsp ground black pepper
1 tsp paprika (smoked paprika is even better)
1 tsp dried thyme
1 tsp lemon pepper
1 lemon, halved
1 garlic bulb, sliced in half
1 small onion, quartered
Combine spices in a small bowl.
Rub spice mixture all over the chicken, including the back of the chicken and the sides. Also, be sure to sprinkle some of the seasoning inside the chicken cavity.
Stuff the chicken cavity with lemon halves, sliced garlic and onions.
Note: squeeze some of that lemon juice inside the chicken before placing the lemons inside. Also, I don't bother peeling the garlic or onions. I just put them in there as they are.
Place chicken, breast side down, in the slow cooker.
Cover and cook on low setting for 6-8 hours (or until juices run clear).
No other liquid needs to be added. The chicken will produce plenty of juices while it is cooking.
Note: When slow cooking whole chickens, the skin will stay soft. To crisp up the skin, after your chicken is finished cooking, remove most of the juices (don't toss that, it makes for delicious stock!), flip the chicken over so the breast side is up. Be careful, this chicken is SO tender! Turn the broiler to low in your oven. If you have an oven-safe slow cooker insert, you can just put the whole thing under the broiler for about 4-6 minutes (or until golden and crispy.) Keep an eye on it. If you are unsure if your slow cooker insert is oven safe, just take the chicken out of the slow cooker and put it on a sheet pan.