Whole Chicken in a Crockpot

Well well, Commander Roostro, at last we meet face-to-face.  Your days of pro-poultry terrorism are over.  We will soon have captured the rest of the Galline Freedom Front as well.  But first, we have something special prepared for you.  Our... usual... methods are not enough for someone of your prominence.  Do you see?  Ingenious, isn't it?  Ah yes, that is your friend and ally, Agent Onion One!  Or what's left of him.  What's that?  You're ready to talk?  Oh no, Roostro, that chance has passed.  Seal him into the device!  A-hahaha-HAHAHA!

The Recipe

1 large chicken, about 3-4 lbs
1 large onion

Rub
2 tsp paprika
1 tsp salt
1 tsp onion powder
1 tsp thyme
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper

Chop your onion and lay it as a base layer in the crockpot.  Mix the rub spices together (or whatever combination you want) and, yes, rub it all over the chicken.  Top and bottom, into the cavity (remove giblets, if any), in all the crevices, even under the skin if you want.  Put it in your crockpot (note: breast side down, apparently) and cook on high for about 4-5 hours.  If you poke it with a fork and it just falls apart, it's done.

Notes

We salute your sacrifice, Commander Roostro!  This chicken is so delicious.  Anything on the surface has that delicious rub, and most of the meat is moist and tender.  Any parts that dry out a bit, you can spoon over the onion and juices from the bottom of the pot.  Just watch out for bones - those get crumbly too and you probably don't want to swallow too many...  You probably want to pull everything apart and put the meat on a separate plate to serve or eat off of, although it's impossible not to eat most forkfuls as you pull them out!

 

Oh yeah.  Original recipe here.