1 lg roasting chicken (just make sure it fits your crock)
4 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp poultry seasoning
1/2 tsp black pepper
1/2 tsp dry mustard
1 medium onion, chopped
Remove the ‘junk’ from the inside of the chicken. Rinse and pat dry, inside and out, with paper towels.
Combine all spices in a bowl, then rub them onto the chicken, inside and out.
Place in a resealable bag, close it up, refrigerate overnight.
The next morning, place the onion inside the chicken and put it all in the crock. Cook on low for about 10 hours. The chicken should be juicy, succulent and falling off the bone.
Note:: no other liquid is needed, the chicken will make plenty of it’s own juice