Slow Cooker Roasted Chicken

Slow Cooker Roasted Chicken

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme leaves 
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 large onion, cut in eighths
  • 1 lemon, cut in quarters
  • 1 (5 1/2 to 6 pound) whole chicken

Directions

  1. Mix paprika, onion powder, thyme, salt and pepper in a small bowl; set aside.
  2. Place 3/4 of the onion on bottom of slow cooker crock.
  3. Rinse chicken and pat dry. Add remaining onion and lemon to chicken cavity. 
  4. Sprinkle all sides with seasoning mixture. Place chicken on top of onions in crock.
  5. Cover slow cooker. Cook on HIGH for 4 hours or LOW for 6 to 8 hours. Chicken is well done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh.

Serves: 4 to 6

Test Kitchen Tip: USDA recommends 165°F as the safe eating temperature for chicken. Chicken is done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh. For more information on food safety, visit foodsafety.gov.

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