Slow Cooker Roasted Chicken

I'm pulling out the slow cooker for tonights supper easy supper idea.  I'm  roasting a whole chicken in one of my favorite kitchen toys, the always popular and oh so versatile slow cooker.  This is one item my kitchen can not be with out.  For tonight's recipe everything went into the slow cooker this morning and at supper time tonight voila~~~ a super easy, super delish meal that feeds the whole family.   

Here's what you'll need to pull it all together~

Spice Ingredients for the rub

• 4 tsp freshly ground sea salt
• 2-1/2 tsp paprika
• 1 tsp fresh ground pepper
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp white pepper
• 1/2 tsp garlic powder
• 1 tsp chopped garlic

Make a bed of veggies for the chicken to lay on. It will add flavor and help keep the chicken moist.

Use~

• 2 onions cut in half
• 5 carrots, cleaned, unpeeled, chopped in halves or thirds
• 4 celery stalks, cut in thirds
• 1 whole lemon quartered
• 3-4 pound roasting chicken. 

Directions:

1. Combine rub ingredients and set aside.  Prep all the veggies make a bed inside the slow cooker. An oval one works well.
2. Remove the neck and pouch from the chicken.  You could freeze them for using in another recipe. Rinse chicken thoroughly and pat dry.
3. Add quartered lemon to the inside of the chicken.  Now rub the chicken down with the spice mixture and place it on top of the veggies in the slow cooker.  Cover and cook chicken on low for 6-8 hours. (I used a 4 lb chicken, and it took about 6 hours.)  I cooked it until the internal temperature was 160 degrees F.  If you want the skin to have some crunch remove it to a ceramic baking dish and place it in the oven under the broiler for about 4-5 minutes.  Allow chicken to rest after removing it from the broiler.  I'd say about 5-10 minutes is good.

Serve with steamed rice and side salad.