EGG-FREE, NUT-FREE
Out of all the appliances in my kitchen, my slow cooker sees the most action because of recipes like this one. I throw everything together in the morning while making coffee, and have a nice warm meal (with leftovers!) waiting for me at dinnertime.
Makes 6 servings
Prep time: 15 minutes
Cooking time: 7 to 8 hours
1 medium onion, sliced into thick wedges
3 carrots, sliced lengthwise and cut into 2-inch pieces
4 or 5 medium red potatoes, quartered
1 large (4-pound) whole chicken, giblets removed
Spice rub
1 teaspoon smoked paprika
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon dried thyme
½ teaspoon ground sage
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
¼ teaspoon ground turmeric
1. Scatter the onion, carrots, and potatoes in a 6-quart (or larger) slow cooker.
2. In a small bowl, combine all the spices for the spice rub. Rub the mixture all over the chicken, including inside the cavity.
3. Place the chicken on top of the vegetables in the slow cooker, breast side down. Cover and cook on Low for 7 to 8 hours, or until the chicken is cooked through and tender.
4. To make the skin slightly crispy, preheat the broiler about 10 minutes before the chicken is ready to come out of the slow cooker. Transfer the whole chicken to a glass baking dish and finish it under the broiler, about 5 minutes.
5. Place the chicken on a cutting board and let it rest for 10 minutes. To serve, cut it up into serving pieces or debone the chicken and shred the meat. Serve with the vegetables.
Noelle’s tip: To make this even easier, you can eliminate the chopped veggies and simply place the spice-rubbed chicken in the slow cooker for the same amount of time. Nothing else needed!