1 whole frying chicken 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon black pepper 1 teaspoon olive oil 1 large onion, sliced 1 medium bulb garlic 4 servings instant mashed potatoes
Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken; pat dry inside and out with paper towels.
In small bowl, combine salt, paprika, pepper and oil; mix to form paste. Spread evenly over chicken.
Place onion in 3 1/2-4 qt. slow cooker. 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 for at least 7 hrs. or until chicken is fork-tender and juices run clear.
Ten minutes before serving, prepare mashed potatoes as directed on pkg. With slotted spoon, remove chicken, onion, and garlic from slow cooker. Squeeze 4 cooked garlic cloves onto mashed potatoes; mix well. Reserve remaining cooked garlic cloves to bread on vegetables.