Slow Cooker Whole Chicken

1 whole chicken (about 4-5 pounds)
1 tablespoon olive oil or melted butter
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or rosemary
1 lemon, cut into wedges
4 cloves garlic, peeled and smashed
1 onion, quartered
1 cup chicken broth or water
Optional: vegetables for roasting (e.g., carrots, potatoes, celery)

Prepare the Chicken
Remove any giblets from the chicken cavity, and pat the chicken dry with paper towels.

Season the Chicken
Rub the entire chicken with olive oil or melted butter.
Season generously with salt, pepper, paprika, garlic powder, onion powder, and dried thyme or rosemary.
Squeeze the lemon wedges over the chicken and place the wedges inside the cavity.
Stuff the cavity with garlic cloves and onion quarters.

Prepare the Slow Cooker
If you’re adding vegetables, place them in the bottom of the slow cooker.
Place the chicken on top of the vegetables (or directly in the slow cooker if not using vegetables).

Add Liquid
Pour chicken broth or water into the bottom of the slow cooker.

Cook the Chicken
Cover and cook on **low** for 6-8 hours or on **high** for 4-5 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender and easily pulls apart.

Serve
Carefully remove the chicken from the slow cooker and let it rest for a few minutes before carving.


Notes
For crispier skin, you can place the chicken under the broiler for a few minutes after cooking. Just be sure to watch it closely to prevent burning.

Save the juices from the slow cooker to make a simple gravy or to use in other recipes.

Enjoy your flavorful, fall-off-the-bone chicken!