When prepping this dish, be sure to place the roaster breast-side down. That way the breast becomes immersed in its own juices as it cooks and doesn't dry out. With such a lengthy cook time for the dish, this little detail is very important. ;) You can also prep the chicken with the rub the night before and place the whole thing (crock pot and all) in the fridge. Take pot out at least 15 minutes before plugging it in and turning it on. Because this recipe calls for a low heat, it should gently warm up the stoneware and not risk cracking it.
Hope you enjoy!
1 whole chicken
Chicken Rub spice mix
1 Tbsp finely minced garlic
Chicken Rub ingredients:
¼ C brown sugar
1 Tbsp Kosher salt
1 Tbsp garlic powder
½ Tbsp paprika
1 tsp tarragon
½ tsp coarse ground black pepper
Rinse & pat-dry a whole chicken. (Don't forget to remove any giblets or innards from inside the cavity!) Rub about a third of the spice mix on the inside of the chicken as thoroughly as possible. Rub another third of the spices on the breast side, making sure to cover all crevices and surfaces, especially between the legs, thighs, wings and the body of the chicken. Place breast-side down in a crock pot. Sprinkle remainder of spices on the back and over any un-touched surfaces. Spread minced garlic over top and massage it and the spices well into the skin of the chicken.
Cover tightly with crock pot lid. DO NOT add any water or other liquid (such as chicken broth) to the pot. Turn crock pot on low and let cook, undisturbed, for at least 10 hours.
Caution: chicken will be fall-off-the-bone tender when you're done! ;)