Crock-Pot Rotisserie Style Chicken

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  1. 5lb whole chicken
  2. seasonings of choice, I used paprika for color and a Chicago style seasoning blend (I also add some extra salt and cracked black pepper)

  1. Rinse the chicken, discarding insides, and pat dry.
  2. Season heavily inside and out.
  3. Crush 4 sheets of aluminum foil into balls and place at the bottom of your Crock-Pot.
  4. Place the whole chicken on top.
  5. Cover and cook on high for 4.5 hours.
  6. Remove to a cutting board and slice.

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