Whole Roast Sticky Chicken


3 teaspoons salt
3 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons onion powder
2 teaspoons thyme
1 teaspoon white pepper
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion


1. In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.

2. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.

3. Place in a resealable plastic bag, seal and refrigerate overnight.

4. When ready to cook chicken place the chopped onion into the cavity, place the chicken into the crock pot breast side up, and do not add any liquid (the slow cooking will release the chicken juices).

5.   Cook on low 8 to 10 hours.







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