Slow Cooker Spiced Chicken

365 Slow Cooker Recipes by Stephanie O'Dea

  • 1 4lb roaster chicken, cleaned (you can do skin on or off)
  • 1 T salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sugar
  • 1/2 tsp ground thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp ground sage
  • 1/2 tsp black pepper
  • 1/4 tsp powdered ginger
  • 1/4 tsp marjoram (I substitute chervil or basil, since this isn't in the spice rack)
  • 1/4 tsp celery seed
  • 1/4 tsp cardamom

Use a 6-quart slow cooker.  Rub the chicken all over (inside and out) with the spice blend.  Place breast side down in the cooker insert.  Do not add liquid. (Really!! It works!) Cover and cook on high for 4 hours or low 6-7 hours. Retain the pan drippings to make rice or mashed taters (or soup stock). Check the temp of the bird is 165 before serving.

(Cook's note - if you're going to go to the trouble of mixing up the spices, make a big batch and keep in a glass container.  That way you have it when you want a flavorful rub for poultry, fish, etc.  Soup made with stock from this is really good, too!)

 

**Let us know how you like it by commenting below! 

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