Slow Cooker Rotisserie Chicken

My kids have been fed one too many Rotisserie chickens.  They're super sick of them.  But I'm not.  And since these days I prefer to know exactly what is on/in my food, I make my own now.

Oh, wait, I don't have a rotisserie appliance.

So I make my own in the my slow cooker.  I've adapted my recipe from Stephanie O'Dea's awesome recipe.

Food Stuff:
1 whole, free-range organic chicken (or the BEST, if you can afford it), about 4-5 lbs.
1/2 T smoked paprika
1/2 T paprika

1 tsp kosher salt
1 tsp black pepper
2 cloves minced garli
1 yellow onion, diced
1 T olive oil or coconut oil

How To:
[I don't skin my bird, because I'm paleo and we use at the least an organic bird for this, AND salmonella freaks me out, AND AND I've figured out how to get the bird out of the wrapper without touching it.  I'm pretty sure My Way rocks, so I'll post more on that another time...]

Add oil to bottom of the slow cooker.  If you're using coconut oil & it's still solid, go ahead & spread that across the bottom so you don't have to scrape your chicken/onions/garlic off the bottom later.
Place onions & garlic in the bottom of the slow cooker.
Place chicken, breast side up in slow cooker.
Blend the dry spices together and sprinkle over the top of the chicken.

Do not add liquids.

Cover & cook for 4-6 hours on low.  [I usually cook closer to 6.]

Remove from slow cooker & let it rest on a plate or board for 20 minutes or so after.

(What about the onions & garlic & the little liquid at the bottom?  Blend it.  Turn it into gravy.  You're welcome.)