** Recipe from sweet anna's **
* 1 whole chicken, small enough to fit in your slow cooker, thawed
* about 1/4 c. seasoned salt (store bought or homemade)
* aluminum foil or 3 medium onions
Place 3 aluminum-foil balls (about the size of your fist) or 3 medium, peeled onions in the bottom of the slow cooker. Rinse the chicken in cold water, removing any 'extra-parts' hidden in the body cavities and pat dry with paper towels. Place the chicken, breast side up, on the foil balls or onions in the slow cooker. (The foil balls keep the chicken up out of it's juices so that it doesn't steam!) Slide your hand in between the skin and the breast, separating it without tearing the skin. Take about 1 Tbl. of seasoned salt (or salt and a bunch of seasonings, whatever you like!) and rub it in between the skin and breast. Take the remaining seasoned salt and rub it all over the outside of the chicken and sprinkle it into the cavity. Cover the slow cooker, turn on LOW, and cook for 6-8 hrs - depending on the size of your chicken, until the juices run clear and the chicken is falling apart tender.
* (Save the juice to make gravy, or just spoon it as is over the chicken when you serve it!)
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