Crockpot Roast Chicken



  • 1 Whole Chicken,  (mine was roughly 5 pounds)
  • Extra Virgin Olive Oil
  • 2 Tbsp. Smoked Paprika
  • 1 Tbsp. Seasoning Salt
  • 1 Tbsp. Garlic Powder
  • 1 1/2 Ttp. Onion Powder
  • 1 tsp. Salt
  • 1 tsp. Fresh Ground Pepper
  • 1 tsp. Thyme
  • Pinch of Cayenne Pepper
  • 1 Onion, cut in half


  • Place 4 to 5 balls of aluminum foil in the bottom of the crock-pot.
  • Remove the giblets/giblet bag from the cavity of the chicken. Rinse and pat dry with a paper towel.
  • Place onion inside the empty cavity of the chicken.
  • Place the chicken on top of the aluminum foil balls.
  • Drizzle with Olive Oil and rub all over the body of the chicken.
  • In a small bowl, combine the Smoked Paprika, Seasoning Salt, Onion Powder, Garlic Powder, Cayenne Pepper, Salt, Pepper and Thyme. Mix well.
  • Liberally season the chicken, making sure to rub the entire chicken (under the wings and in every crevice),
  • Place the lid on the crock-pot and cook on HIGH for 4 hours or LOW for 8 hours.
  • Baste with juices and serve.