Whole Baked Chicken in the Crock Pot

Ok, so I realize this isn't the prettiest cooked bird. He's quite ugly and not very photogenic, but man was he tasty! I'd never used the crock pot to cook a whole chicken, but wanted to give it a shot. It worked great. By the time 4:00 rolled around my husband and children were drooling because it smelled so good in our house. I took him out of the crock pot and put him in my serving plate and sat him on the table. My kids were trying to attack the poor thing. He ended up loosing a leg and got his skin picked off his wing (you can see in the picture) before I could even take his picture. Sophie ate at least 4 helpings of this chicken and Chase had eaten his first helping before I even got the rest of his plate filled. Makayla even tried this chicken. It was juicy and extremely tender. Brads only complaint was the skin not being crunchy. He likes to eat crunchy skin, but you don't get a crunchy skin from cooking it this way. He said the taste of the meat made up for it though. I can't wait to use the leftovers to make white chili.

WHOLE BAKED CHICKEN IN THE CROCK POT

1 whole chicken (2-3 lb)

2 tsp salt

1/2 tsp pepper

1 tsp paprika

1 tsp onion powder

1/2 tsp garlic powder

Wad three pieces of aluminum foil into 3-4 inch balls and place in the bottom of the crock pot. Pour enough water in crock pot to just cover the bottom. Rinse chicken and pat dry. Mix seasonings in a small bowl. Rub onto chicken. Place chicken in crock pot on top of foil. Cover and cook on high for 2 hours and then turn it down to low and cook for 5 more hours, or until done.