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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
Serves 4 to 6
- 2 teaspoons Himalayan salt
- 1 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1-2 celery stalk(s), cut in 4-5 pieces
- 1 roasting chicken (~3.5 lbs)
- 1 medium white onion, cut into eight chunks
- 1-2 medium carrot(s), peeled and cut into 4-5 pieces
- Mix the spices together in a small bowl.
- Rinse the chicken and pat dry with towels.
- Rub the spice mixture into the entire chicken.
- Place the onion, carrots, and celery at the bottom of your crock pot.
- 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.
- Cook on high for 1 hour, then low for 6 hours.