ROASTING A CHICKEN IN A CROCK-POT

1Large Roasting Chicken
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1 1/2 Teaspoons Onion Powder
1 Teaspoon Dried Crushed Thyme
2 Teaspoon Paprika
11/2 Tablespoons Salt or can use less
1 Large Onion, Sliced
2 Ribs of Celery, cut in halves

Trim off the excess fat from the chicken and then rinse it good. Pat dry with paper towels. In a small bowl mix the spices together. Next sprinkle the chicken inside and outside witht the spices. Take some of the onions and put in the cavity along with two of the cut pieces of celery. Lay the rest of the onions and celery in the bottom of the crock-pot. Cook on low for 6 hours. This will be light brown. If you want it to be more crispy then put in a 13 x 9 sprayed pan and put in the oven and let brown more. Save the drippings for making gravy for the chicken. This can be shredded and used in chicken salad or any other type recipe.