This was shared by Faith on AOL, from a recipe by Lynne Heller I believe.

Crockpot Roast Sticky Chicken

4 tsp salt (I only use 2 tsp)
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to cook chicken put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.

Note: When you put the chicken in the crockpot, be sure to put it on a rack, trivet, balled aluminum foil, or a layer of carrot and celery sticks, anything to lift it out of it's own juices. If you allow it to sit in the juices it generates, which is quite a bit, you'll have some highly seasoned chicken with a boiled soup texture! Lifting out the juices also helps.

Pam
"Stressed is desserts spelled backwards!"

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Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.