Instructions

1. Spray the inside of the slow cooker with nonstick cooking spray.

2. Remove the giblets and neck from the inside of the chicken. Rinse the chicken under cool water, then pat it dry with paper towels.

3. Coat the chicken lightly with olive or canola oil, then sprinkle the chicken, inside and out, with salt and freshly ground black pepper. You can also sprinkle the chicken with a small amount of fresh paprika.

4. Slice half an onion and place the slices in the bottom of the slow cooker. The onion provides flavor and prevents the chicken from sticking. Use any type of onion, but if you prefer a mild, sweeter flavor, use a red or white onion; for a pungent flavor, use yellow onions.

5. Place the chicken, breast-side down, on top of the onion.

6. Cut small potatoes into chunks, then arrange the potato chunks around the chicken. Potatoes such as red or Yukon gold potatoes are best for roasting, as traditional russet potatoes don't hold their shape and are best reserved for mashing, frying or baking. You can also add the remaining onion, as well as chunks of vegetables such as celery, carrots or turnips. Cut the vegetables into uniform sizes for even cooking.

7. Cover the slow cooker. Cook the chicken on high for 4 hours or on low for 6 to 8 hours. Check the progress often because cooking time varies depending on the size of the chicken.

8. Test the chicken with a meat thermometer to ensure the temperature is at least 170 degrees Fahrenheit in the breast or 180 F in the thickest part of the thigh. Always position the thermometer away from the bone.