Crock Pot Roasted Chicken
Ingredients
- 1 whole 3-4 lb. chicken
- 1 onion quartered
- 2 carrots cut in half across
Spice Rub
- 1 tablespoon coarse Kosher salt
- 2 teaspoons paprika
- 1 teaspoon ground pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery seed
- 1/4 teaspoon curry powder
- Pinch of allspice
Instructions
- Rinse chicken under cold water and pat dry with paper towels.
- Whisk together all the spices.
- Rub the spice mixture onto the chicken, including under the skin of the breast, and in the cavity.
- Stuff the cavity with the onion quarters and carrot pieces.
- Cook on low 5 -7 hours, or until chicken is cooked through and falling off bones. When done remove to a serving platter and let rest for about 10 minutes before serving.
Notes
I often put the rub on the chicken and refrigerate overnight allowing flavors to blend even more. After preparing, if not cooking right away, refrigerate immediately.
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Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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