Begin this recipe the day before cooking.
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion
In small bowl, thoroughly combine all spices. Clean chicken well and
remove giblets. Pat dry with paper towels. Rub the spice mixture into
the chicken, both inside and out, making sure it is evenly
distributed and down deep into the skin. Place in a resealable
plastic bag, seal and refrigerate overnight.
When ready to cook chicken put it in the crockpot and do not add any
liquid. As the cooking process goes on the chicken will produce its
own juices. Cook on LOW for 8 to 10 hours. The chicken will be
falling off the bones.
Serve with hot, cooked rice.