Preheat your slow cooker.

Rinse the chicken under cold water and pat it completely dry, inside and out, with paper towels. 2.

In a small bowl, combine all the for the Curried Rub: softened ghee, curry powder, salt, onion powder, garlic powder, black pepper, paprika, ground ginger, and caraway.

Mix until a paste forms. 3.

In a large saucepan or Dutch oven, melt half of the cooking ghee (about 1/2 tablespoon / 30 ml / 1 fl oz) over medium-high heat.

Add the chopped onion and cook for 5-8 minutes until softened and lightly browned.

Stir in the minced garlic and cook for another minute until fragrant.

Transfer the onion and garlic mixture to the bottom of the slow cooker. 4. Gently use your hands to create a pocket between the skin and the meat of the chicken breasts and thighs. Push about half of the curried rub into these pockets, directly onto the meat. Rub the remaining mixture all over the outside of the chicken. 5. Tuck the wing tips under the chicken and tie the legs together with kitchen string to ensure even cooking. 6.

Add the remaining ghee to the same saucepan and heat over medium-high. Carefully place the chicken in the pan and brown it on all sides. This step adds a ton of flavor! 7.

Transfer the browned chicken to the slow cooker, placing it on top of the cooked onions and garlic.

Cover and cook on low for 6 hours, or until the meat is tender and cooked through. 8.

Serve warm with your favorite low-carb vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Don't skip the sear! Browning the chicken in a pan before it goes into the slow cooker is key to developing a deep, rich flavor and better color.

When working with spicy rubs, consider wearing disposable gloves to protect your hands from the potent oils in the spices.