Ingredients:

  • 1 4 lb whole chicken, giblets removed
  • 2 tbsp unsalted butter, softened
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb baby potatoes, halved
  • 3 large carrots, cut into 2-inch chunks
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 tbsp olive oil
  • 1 lemon, halved
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions:

  1. Pat the chicken completely dry with paper towels. In a small bowl, combine the paprika, garlic powder, onion powder, thyme, salt, and pepper.
  2. Rub the softened butter under the skin of the breast and over the entire exterior of the bird, then massage the spice blend into the skin until evenly coated.
  3. Toss the potatoes, carrots, onion, and smashed garlic in olive oil and a pinch of salt. Scatter them across the bottom of the slow cooker to create a thick vegetable bed.
  4. Carefully place the seasoned chicken on top of the vegetables, breast-side up. Stuff the cavity with the lemon halves and fresh herb sprigs.
  5. Cover with the lid and cook on LOW for 8 hours.