Spread the onion over the bottom of the Slow Cooker.
Place the chicken in front of you and remove all strings.
Cover the outside of the chicken with the spice mixture.
Place the lemon and leftover spice mixture in the chicken cavity.
Carefully pick up the chicken and place it on top of the onions on the bottom of the slow cooker.
Turn the slow cooker on at the highest setting and leave it for at least 5 hours.
Check whether the chicken is cooked by measuring with a meat thermometer into the thick part of the chicken. This should indicate 165 degrees Fahrenheit (75 degrees Celsius). Make sure you don't hit the bone when measuring the temperature of the chicken, because that heats up faster and can therefore already be warm enough, while the rest of the chicken is not yet.
Remove the chicken from the slow cooker when it reaches the right temperature. You can eat it right now (but I'm positive you can't resist the tip below to make the skin crispy and crispy):
Turn on the oven grill and place the chicken including all juices in a roasting pan.
Slide it under the grill for 10 minutes for a delicious crispy skin.
The slow cooker is a substitute for cooking in the oven or slow-cooking meat and chicken over a petroleum burner And the advantage? The food doesn't burn and it's a much safer method. If you don't have one yet, I can definitely recommend it!
Turn on the slow cooker before you go to work. Then you can put the chicken on the table when you get home.
By putting a lemon in the cavity of the chicken, lemon juices are released, which makes the meat extra juicy and gives a lot of flavors.
By placing the chicken under the grill for another 10 minutes afterward, you get a delicious crispy outside combined with a juicy inside. Really delicious.
Replace the lemon with slices of orange for a delicious fresh taste.
Replace the paprika with smoked paprika for an intense flavor.