3 ½- to 4-pound chicken, giblets removed and discarded
Freshly ground black pepper
light brown sugar
olive oil (optional)
In This Recipe
Create a makeshift rack for your chicken by crumbling foil into a long snake, then loosely wrapping it into a coil. Place in bottom of a 4-quart Crock-Pot.
Pat the chicken dry with paper towels and season well with salt and pepper.
Mix together paprika, brown sugar, and garlic powder in a small bowl, then rub all over the chicken. If you want, truss the chickens legs together with kitchen twine (this will keep the bird more neatly together, but won’t change anything about flavor or cooking time).
Place chicken breast-side up on the foil coil. Cook on high for 2 ½ to 3 ½ hours or low for 4 to 5 hours, until juices run clear and an instant-read thermometer inserted into thickest part of the thigh reads 165°F.
If you like your chicken skin crispy (duh!) transfer it to a sheet pan, drizzle with the olive oil, then broil on high for 4 minutes. Remove chicken to a cutting board. Let chicken rest for at least 10 minutes, then carve.