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I like to use the juices at the bottom of the slow cooker to baste the chicken while it is resting, just to add even more flavor.
Though the skin is flavorful, it doesn’t really get super crispy with this cooking method.
I use a 5 quart slow cooker, and my chicken fits perfectly.
Resist opening the lid to check progress, slow cookers take a long time to come back up to temperature and cooking time will need to be extended.
1 whole chicken around 5 pounds, insides removed and washed and patted dry
1 tablespoon of paprika – more or less to taste
3 Tablespoons of steak seasoning – more or less to taste
Salt and Pepper
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1st Keep
 RGW
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