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1 whole roasting chicken
4 tsp kosher salt
1 tsp fresh ground black pepper
2 tsp paprika
1 tsp white pepper (or add extra black pepper)
1 tsp dried thyme *
1/2-1 tsp cayenne pepper
1/2 tsp granulated garlic
1/2 tsp onion powder
* When I have fresh thyme growing in my garden I will snip off a ton and stuff the cavity of the bird with it instead of using dried.
Mix the spices together in a bowl. Sprinkle over the chicken, inside and out and under the skin. Refrigerate overnight (I have a removable crock for my Crockpot, so I put it in the crock to refrigerate it). In the morning cook the chicken on low in your Crockpot for 6-8 hours (I just throw it in their before I leave for work and it's fine when I get home - usually more like 9 hrs). You can also cook it on high for 4-ish hours.
After it's all cooked I take off the skin (optional) and cut up or shred all of the meat. We either eat it as-is with a side vegetable or I make HUGE salads with romaine (or whatever), radish, vidalia onion, cheddar cheese, and whatever dressing and top them with the chicken.