Time for this week's installment of Christie's Easy Peasy Weekly Recipes!
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 crock pot.
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 crock pot. 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, you can do one of two things:
1. Remove the chicken from the crock pot 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.
2. Pre-heat oven on broil. Remove the chicken from the crock pot place chicken in baking dish. You are not cooking the chicken again or anything... it is just to brown the skin if you are a skin lover. Remove the chicken from oven and then let it "rest" either in the baking dish or cutting board for the 15-20 minutes.
Wah-lah! Your done!