Ingredients
4lbschicken,small
2onion slices
2tbspolive oil
4tbspcornstarch
4tbspwater
chicken broth,optional
salt and pepper,to taste
1tsppaprika
1tsppaprika,smoked
1tspseasoning salt,or to taste
½tspgarlic powder
½tspblack pepper
½tspparsley
½tspthyme
Preparation
Combine all the seasoning mix ingredients in a small bowl.
Brush the chicken with olive oil and rub the seasoning into the chicken.
Roll up balls of foil and place in the bottom of the slow cooker with 2 thick slices of onion. Place the chicken on foil, breast side up, so it is slightly lifted off the bottom of the slow cooker. (Use onion and carrot chunks instead if you prefer).
Cover and cook on Low for 7 to 8 hours or on High (165 degrees F) for 4 to 5 hours.
Remove the chicken and place it on a small pan. Broil for 3 to 4 minutes to crisp skin (optional). Rest for 10 minutes before slicing.
Remove the foil and onion from the slow cooker and turn onto High. If required, add the broth to create about 2 cups of liquid.
In a small bowl, combine the cornstarch and water to create a slurry.
Whisk about ⅔ of the cornstarch mixture into the drippings or broth and cook on High. Depending on the amount of liquid, you may need to add more of the cornstarch slurry to reach the desired consistency.
Let cook at least 5 minutes before serving.
Taste and season with salt and pepper.
