Crockpot Roasted Chicken (Poulet Roti - A Recipe Inspired By Che

• 2 onions, peeled and cut into wedges
• 1 (4 lb) roasting chickens
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper

1. Put the onions in the bottom of your crockpot.
2. Mix together the herbs and spices, rubbing them together with your fingers to blend.
3. Gently lift the skin from either side of the breast and using your fingers, push a bit of the herb mix under each side.
4. Turn the chicken over and make a small slit behind each thigh and push some of the herb mix under the thigh skin.
5. Sprinkle the rest of the herb mixture over the top of the chicken and if you have any left sprinkle it inside the chicken.
6. Put your chicken into the crockpot, on top of the onions, breast side up. No liquid is needed, the chicken will make it's own juices!
7. Cook in the crockpot on the low setting for 4-6 hours. My crockpot cooked the chicken in about 5 hours. I'd recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others.

onions, roasting chickens, thyme, rosemary, garlic, kosher salt, pepper

Taken from www.food.com/recipe/crockpot-roasted-chicken-poulet-roti-a-recipe-inspired-by-che-484340 (may not work)