From “Five Ingredients or Less Slow Cooker Cookbook”
by Stephanie O’Dea
- 1 (4-5lb) roasting chicken, cleaned
- 1 tablespoon seasoned salt
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon ground black pepper
Use a 6-quart slow cooker. Place the cleaned chicken in the insert, breast-side down.
In a small mixing bowl, combine the seasoned salt, cheese, and pepper. Rub this spice mixture evenly into the skin of the bird, inside and out.
Cover and cook on Low for 8 hours or on High for about 5 hours. Check the temperature with a meat thermometer to ensure the meat has reached an internal temperature of at least 165F. The meat will be quite tender, and fall off the bone.
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