Good Eating Monday: Slow Cooker Chicken

Bake your Easter chicken in a Slow Cooker!
I tried several months ago and it works great, though I decided this is more of a "company's coming" or "Sunday dinner" kind of recipe when you might want a whole hen.
For Hubby and myself, I'd rather cook just chicken breasts or thighs that are already cut up.

Just easier.

But for something fancy, I recommend this!

This recipe is for a 5 to 6 quart size slow cooker.
The photo is from recipe blogger No. 2 Pencil, who devised this recipe.

Slow Cooker Chicken

Ingredients:

1 whole chicken about 5 to 6 pounds  (For a I used a roasting hen that size)1 Tablespoon Paprika more or less to taste2 -3 Tablespoons or to taste your favorite seasoning such as: dried Rosemary combined with minced garlic or a bottled seasoning like steak seasoning,  lemon pepper, Tuscan, any McCormick Grill Mate flavors, etcSalt & Pepper to taste
Directions:1)  Remove any insides and rinse chicken inside out, then pat dry. Season inside and out with Paprika plus your seasoning choice and salt and pepper.

2)  Turn cooker to High. Spray inside slow with oil cooking spray, then crumble foil into four 1-inch size balls and place on bottom. (This is a spacer to help heat circulate around chicken and keep it from sticking on bottom)

3) Place seasoned chicken on top of foil balls. Top with lid and cook 3 to 4 hours on High. Chicken should be fork tender and/or 165 degrees with a meat thermometer.

4)  Once done, turn cooker off and let it rest for 20 minutes before carving. If you'd like to baste it while it rests, leave it in the slow cooker so the juices have somewhere to go.
Otherwise, you can move the chicken directly to a cutting board to rest for 20 minutes.

Note:
While favorful, the skin doesn't get crispy with this method of cooking, which is why the Paprika is useful for giving the bird a "roasted color."