Rotisserie-style chicken

• 1 Whole chicken, skinned (4-5pounds)
• 2 tsp Kosher salt
• 1 tsp Paprika
• 1 tsp Onion powder
• 1/2 tsp Dried thyme
• 1 tsp Italian seasoning
• 1/2 tsp Cayenne pepper
• 1/2 tsp Bl lack pepper
• 4 clove Garlic
• 1 Yellow onion, quartered (optional)

1. 6qt.
2. Crockpot for a 5 pound bird.
3. Skin the chicken and get rid of the neck and other stuff from the cavity.
4. In a bowl, combine all of dried spices.
5. Rub the spice mixture all over the bird, inside and out.
6. Plop the bird breast-side down into the crockpot.
7. If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
8. Do not add water.
9. Cover and cook on high for 4-5 hours, or on low for 8.

chicken, kosher salt, paprika, onion, thyme, italian seasoning, cayenne pepper, lack pepper, clove garlic, yellow onion

Taken from cookpad.com/us/recipes/330505-rotisserie-style-chicken (may not work)