I first rubbed this 8 hour crock pot whole chicken w paprika, garlic powder, thyme, cayenne pepper, salt, pepper, fresh herbes de Provence, garlic, lemon, and then added red wine and vegetable stock, and finished it off with chopped onions, carrots, and celery.
Ingredients
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
½ lemon
4 cloves garlic
1 whole whole chicken
2-3 carrots chopped chunks
1 Large Onion cut into eighths
2-3 Celery Hearts chopped chunks
¼ cup red wine
¼ cup of vegetable broth
Instructions
Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
Rub seasoning mixture over the entire chicken to evenly season. Put lemon and ½ garlic cloves inside cavity. Put rubbed chicken into a large resealable plastic bag; refrigerate 2-4 hours to overnight.
Add ingredients to crockpot.
Add half vegetables to bottom of crock pot
Remove chicken from bag and place in crock pot on top of vegetables
Add rest of vegetables, wine and vegetable broth
Set slow cooker to Low until no longer pink at the bone and the juices run clear, about 8 hours (or high for about 4 hrs). An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Recipe by A Day in the Bite at https://www.adayinthebite.com/whole-chicken-crockpot/