- 5 lb whole chicken
- seasonings of choice I used paprika for color and a Chicago style seasoning blend (I also add some extra salt and cracked black pepper)
- Rinse the chicken, discarding insides, and pat dry.
- Season heavily inside and out.
- Crush 4 sheets of aluminum foil into balls and place at the bottom of your Crock-Pot.
- Place the whole chicken on top.
- Cover and cook on high for 4.5 hours.
- Remove to a cutting board and slice.