Slow Cooker Rotisserie Style Chicken

I love how this comes together so nicely with hardly any work. I season the chicken the night before and keep this covered in the refrigerator. Just pop into the slow cooker in the morning and then come home to a perfectly cooked tasty whole chicken. (This recipe is another great one from an anti-inflammatory diet given to me from my naturopathic doctor)

INGREDIENTS

1 whole roasting chicken (3 to 4 pounds)

1 tablespoon sea salt

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon Italian seasoning

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

DIRECTIONS

Mix all the spices and herbs together and rub over and inside the chicken; cover and refrigerate overnight.

Cover bottom of slow cooker with about one half inch of water.

Crumple up 4 balls of foil and place in the crock of a slow cooker, set chicken on top of the foil so it doesn’t get soggy from sitting in the juices while cooking.

Cook on low for 8 hours, remove from slow cooker and place the chicken on a rimmed baking sheet.

Heat oven to 450 degrees Fahrenheit and crisp the chicken for 10 to 15 minutes.

Remove from oven, carve and enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.