3 pounds fryer or roasting chicken (up to 4 lbs)
1/4 cup chopped onion
2 tablespoons butter or margarine
1 lemon — juice of
1/2 teaspoon salt
1 tablespoon fresh parsley — or
1 teaspoon dried parsley
1/4 teaspoon leaf thyme
1/4 teaspoon paprika
Rninse chicken well and pat dry; remove any excess fat. Place onion in the cav ity of the chicken and rub the skin with butter or margarine. Place chicken in Crock-Pot. Squeeze the juice of the lemon over the chicken and sprinkle with remaining seasonings. Cover and cook on Low 8 to 10 hours or on High for 4 to 5 hours.