INGREDIENTS: 1 sweet onion, sliced and separated into rings;
One 5 pound whole chicken;
One 20 ounce jar salsa.
DIRECTIONS: Spread onion rings into the bottom of a slow cooker crock. Place chicken onto the onion layer with the breast side facing down. Pour the salsa over the chicken. Cook on high until no longer pink at the bone and the juices run clear, about 5 hours. An instant read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees. Remove the chicken from slow cooker, cover with a doubled sheet of aluminum foil and allow the chicken to rest in a warm area for 10 minutes before cutting.