If you’ve never thought to cook a whole chicken in a slow cooker, this recipe is totally worth a try. While a slow cooker cannot crisp the skin, everything will be deliciously moist and flavorful, with plenty of savory juice at the bottom to spoon over top. Begin by making 4 small balls out of aluminum foil to place at the bottom of the slow cooker, which will allow the chicken to roast rather than simmer. Then coat the chicken inside and out with a combination of paprika, steak seasoning, salt, and pepper, and place in the cooker for 4 to 4 ½ hours on high, or until the internal temp reads 165 F.
Tip: As with any meat, allow to rest for 20 minutes before carving.
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