Came across this recipe today and can't WAIT to try it!!! If someone else tries it soon, let me know how it turns out.
1 whole chicken, preferably a "roasting" chicken (3.0 - 4.5 Lbs)
Olive Oil cooking spray, such as PAM
Lawry's Seasoned Salt
2 small whole yellow onions, unsliced (as close in size as possible to potatoes)
4 small whole red potatoes, unpeeled (as close in size as possible to onions)
Ensure that chicken is thoroughly thawed, if frozen.
Spray inside of crock with olive oil spray, or line with plastic Crock Pot liner.
Wash and pat dry outside of red potatoes.
Remove outer skin from onions, leaving them whole.
Spray one side of each sheet of foil with Pam and wrap each vegetable.
Line the bottom of the crock with wrapped vegetables.
- The chicken will sit on these aluminum balls, allowing fat and juices to drip without chicken "stewing" in the liquid.
Remove the neck and gizzards from inside of chicken.
Rinse chicken inside and out, and pat dry with paper towels.
Place on paper towels, breast up. Spray outside of chicken with Pam.
Sprinkle evenly with seasoned salt.
Place chicken, BREAST SIDE DOWN, in crock on top of aluminum balls.
Spray back of chicken with olive oil. Sprinkle evenly with Lawry's.
DO NOT ADD ANY WATER OR OTHER LIQUID TO THE CROCKPOT.
Cook on HIGH 4 - 6 hours. 3 lbs chicken take 4 hours to fully cook.
DO NOT COOK ON LOW!
DO NOT remove lid at any time during cooking.
DO NOT start with a frozen chicken.
When ready, remove all skin from chicken to reduce fat.