Winner, Winner Chicken Dinner?

I don't know about you all, but I frequently roast small chickens.  You know, the 4-5lb variety.  It's just enough for two with ample leftovers, and then the carcass can be used to make stocks, soups, etc.

At the suggestion of a friend, I recently experimented with cooking a whole chicken in the crock pot, and it worked out fabulously.  Kind of like a grocery store rotisserie chicken with less fat and less salt.  Here's what you need for my version:

• 1 whole chicken, skinned (5ish lbs)
• A rub made of equal parts paprika, onion powder, Italian seasoning, cayenne, chili pepper, and Kosher salt to taste
• 5 cloves of minced garlic
• 1 small yellow onion and optional fresh herbs

Clean and de-skin the chicken (gross, I know, but less fat and mess in the crockpot).  If you have a fabulous local butcher, they may do this for you.  Rub the whole chicken inside and out with the spice rub and garlic. Stuff the chicken with the onion and/or herbs (I like thyme). Put in the crockpot on low and cook for 6-8 hours until done. No need to add water or broth; the bird generates enough juices on its own.

No "after" photos exist (and Blogger doesn't seem to want to let me share the "before" photos right now).  The meat was literally falling off the bone with tenderness and was eaten immediately, if not sooner, with a fresh green salad.  We will definitely try this again!