Ingredients
Original recipe (1X) yields 8 servings
- 4 teaspoons salt, or to taste
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon ground thyme
- 1 teaspoon ground white pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 whole chicken
Directions
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Gather the ingredients.
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Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
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Rub seasoning mixture over entire chicken to evenly season.
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Put rubbed chicken into a large resealable plastic bag; refrigerate, 8 hours to overnight.
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Remove chicken from the bag and cook in a slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
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From the Editor
Some reviewers of this recipe have suggested cutting the salt in half for better flavor.