Begin with a whole chicken. If it has giblets inside, remove them. Rinse the chicken under cold water and pat it dry with paper towels. This step is crucial for achieving skin crispiness.

In a small bowl, combine smoked Spanish paprika, lemon zest, sea salt, minced dried shallots, dried thyme leaves, freshly cracked black pepper, and granulated garlic.

Mix well. This spice mixture is where the magic begins.

Rub the seasoning mixture generously all over the chicken. Don’t skimp on the flavor! Make sure to get underneath the skin if possible to infuse every bite with that delicious seasoning.

Place the seasoned chicken in your slow cooker, breast side up. Set it on low and let it cook for about 6 to 8 hours, depending on the size of your chicken. Keep an ear out for the sounds of homey cooking—the anticipation will be worth every minute.

Using a meat thermometer, check that the internal temperature has reached at least 165°F in the thickest part of the breast. If you don’t have one, ensure the juices run clear when piercing the chicken.

Once your chicken is done cooking, remove it from the slow cooker. Allow it to rest for 10 to 15 minutes before carving. This step helps to keep it juicy.