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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.