Author Notes
I get pretty excited when I come home from work and dinner is already prepared. I cook a whole chicken one to two times per month as it typically gives up meat for one dinner and a couple of work week lunches. Also, I use the bones to make homemade bone broth. No waste with this meal! I adapted this yummy recipe from Cooking Whims by substituting some of the spices, oregano and cayenne, and adding more veggies (carrots & celery). It is so easy! I always prepare everything the night before and crank up the slow cooker when I wake up. Since the vegetables act as a base, the chicken does not sit in its juices all day enabling the skin to turn crispy. —zestandzeal
Ingredients
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2 teaspoons
Himalayan salt
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1 teaspoon
cayenne pepper
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2 teaspoons
garlic powder
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1 teaspoon
oregano
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1/2 teaspoon
dried rosemary
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1/4 teaspoon
black pepper
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1-2
celery stalk(s), cut in 4-5 pieces
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1
roasting chicken (~3.5 lbs)
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1
medium white onion, cut into eight chunks
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1-2
medium carrot(s), peeled and cut into 4-5 pieces
Directions
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Mix the spices together in a small bowl.
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Rinse the chicken and pat dry with towels.
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Rub the spice mixture into the entire chicken.
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Place the onion, carrots, and celery at the bottom of your crock pot.
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Place the chicken atop the onion, carrots, and celery. This keeps the chicken from sitting in its own juices so it will stay nice and crispy.
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Cook on high for 1 hour, then low for 6 hours.
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