Step 1

Scatter the onion over the base of a slow cooker. Remove any trussing string from the chicken and place, breast-side up, on top.

Step 2

Pour the oil into a small bowl. Stir in the paprika, salt and pepper. Brush the oil over the chicken.

Step 3

Cover the slow cooker with the lid and cook on high for 4–4 ½ hours or until the chicken is tender and thoroughly cooked – the meat should be almost falling off the bones. Remove the lid and pierce the thickest part of the bird with a skewer and make sure the juices run clear. If you wiggle one of the legs, it should move very easily.

Step 4

Transfer the chicken carefully to a board to rest.

Step 5

Strain the cooking liquor through a sieve and use as a thin gravy. (You can thicken it by simmering in a saucepan or adding a couple of teaspoons of gravy granules, if you like.)

Step 6

Carve into slices and serve.