WHOLE BAKED CHICKEN IN A CROCK

1 (3 to 3 1/2 lb.) whole chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon olive oil
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)

Remove giblets from chicken; remove as much fat as possible. Rinse
and drain chicken; pat dry inside and out with paper towels.

In a small bowl, combine salt, paprika, pepper, and oil; mix to form
paste. Spread evenly over chicken. Place onion in Crock-Pot. Place
chicken, breast side up, over onion. Separate garlic into cloves; do
not peel cloves. Place garlic cloves in and around chicken. Cover;
cook on low setting for at least 7 hours or until chicken is tender
and juices run clear.