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A snap to prepare, this recipe makes for a delicious, juicy chicken!! Yummy!!
Combine the spices in a small bowl.
Remove giblets from the chicken if they’re in there.
“De-hair” the chicken. (To do this, I normally will use a lighter to burn off the hairs. It may not be completely necessary, but it’s what I do.)
Rinse the chicken and pat dry.
Rub spice mixture on the outside and inside of chicken.
Cover and put in the refrigerator for several hours. Overnight is best.
Put the chicken into the crockpot.
Place the chopped onions inside the chicken.
Cook on low for 6-8 hours.
When done, remove the chicken to a serving platter and let rest for 15 minutes before serving.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!