Crock Pot Rotisserie-Style Chicken

--1 whole chicken, skinned (4-5 pounds)
--2 or 3 tsp kosher salt
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)

Directions.
--Skin the chicken and get rid of the neck and other stuff from the cavity.
--In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Place the bird breast-side down into the slow cooker.
--If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
--Do not add water.Cover and cook on high for 4-5 hours, or on low for 8.
The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Serve with veggies that are on sale and some homemade bread. Delicious!

Have leftovers? Try this:

Almond Chicken Salad (Recipe courtesy Paula Deen)
Ingredients
2 tablespoons lemon juice
1/2 cup mayonnaise
1 teaspoon salt
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds
Directions:
Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds.

(Complements of Mindi Scerri)