Slow Cooker Chicken

I found this recipe on the blog Recipe Rut and it inspired me to buy a whole chicken (or any type of bird for that matter) for the first time in my life. This is not a meal to make if you don't like working with raw meat...like me! Luckily, the night before Mike took over the rinsing, drying, spicing and stuffing of the bird because I thought I may get sick (this coming from a girl who can hardly stand to work with a boneless, skinless chicken breast). I had the crockpot all set up with the foil and we popped him in there and in the fridge overnight and in the morning I put him in the crockpot. So, definitely the easiest meal I've made in awhile :-)! The chicken was cheap, $3.00 for the whole bird and I'm using the rest of the meat to try a new enchilada recipe tonight (Honey Lime Enchiladas), so definitely economical! The chicken was moist and pretty good, not bursting with flavor, but great with a side of potatoes and a salad.

INGREDIENTS:
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Lemon- cut into wedges
2 Garlic cloves in skin

DIRECTIONS:
1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika. Stuff chicken with lemon wedges and garlic clove. Place in the slow cooker on top of the crumbled aluminum foil.
3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear. (I just left mine on low the whole time because our crock pot is a little tempermental, but it was fine)