MAKES: 4 servings
PREPARATION TIME: 20 minutes
COOKING TIME: 6 hours
Believe it or not, it’s super-easy to roast a whole chicken in a slow cooker. The skin won’t get crispy, as with oven roasting, but the meat becomes amazingly tender and juicy. For best results, lather the chicken in fragrant herb-and-spice rubs before cooking.
1 whole chicken (about 1.4 kg/3 lb, bones included), will yield about 50% meat
1 tablespoon (15 g/0.5 oz) ghee or other healthy cooking fat, divided
1 small (70 g/2.5 oz) yellow onion, chopped
2 cloves garlic, minced
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat, softened
2 teaspoons curry powder
1 teaspoon fine sea salt, or to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground caraway
Preheat the slow cooker. Rinse the chicken under cold water, then pat dry inside and out using a paper towel. Place on a chopping board.
In a bowl, combine all the ingredients for the rub and set aside.
Grease a large heavy-based saucepan or Dutch oven with the ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic, cook for 1 minute, and transfer to the slow cooker.
Use your hands to create a pocket between the breasts, thighs, and drumsticks and the chicken skin. Push half of the flavored rub under the skin and rub the remaining mixture all over the chicken. Tuck the wing tips under the chicken and tie the legs together using kitchen string.
Grease the saucepan where you cooked the onion with the remaining tablespoon (15 g) of ghee and cook the chicken until browned all over. Transfer to the slow cooker on top of the browned onion and garlic. Cook on low for 6 hours. Serve with low-carb veggies or Make-Ahead Slow Cooker Mash. To store, let it cool, and refrigerate for up to 3 days.
TIP: TIPS FOR MORE RUBS
• If using any spicy rub, make sure you use disposable gloves!
• PESTO RUB: Use 1/4 cup (60 g/2.1 oz) Red Pesto. For an extra flavor boost, add 1 quartered lemon and a few thyme sprigs inside the chicken cavity, and then tie the legs with kitchen string.
• THAI RUB: Mix 2 tablespoons (30 g/1.1 oz) Thai Curry Paste with 2 tablespoons (30 g/1.1 oz) softened cooking fat of choice.
• MOROCCAN RUB: Mix 2 tablespoons (30 g/1.1 oz) Harissa Paste with 2 tablespoons (30 g/1.1 oz) softened cooking fat of choice.
NUTRITION FACTS PER SERVING (1/4 CHICKEN):
Total carbs: 3.5 g / Fiber: 1 g / Net carbs: 2.5 g / Protein: 33.1 g / Fat: 42.5 g / Energy: 529 kcal
Macronutrient ratio: Calories from carbs (2%), protein (25%), fat (73%)