4 1/2 lb ROCKY┬« Free Range Whole Chicken
1 1/2 tsp fine ground sea salt
1 tsp mild chili powder
1 tsp garlic powder
1/2 tsp ground cinnamon
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
1/4 tsp minced fresh rosemary leaves
2 tbsp olive oil
white onions, peeled and cut into 12 wedges
fuji apples, cored and cut into 16 wedges
  rosemary stems for garnish


1 In a small dish, stir together the salt, chili powder, garlic, cinnamon, pepper, nutmeg and rosemary. Add the olive oil and stir until a thin paste forms.
2 Remove any inner packets or parts inside the chicken (they are great for making stock), and place the chicken on a large plate or tray. Rub the seasoning paste over the whole bird until it is evenly coated.
3 Arrange the onion wedges in the bottom of a 5-quart (or larger) slow cooker. Place the chicken on top of the onions. Put on the lid and cook on low for 3 hours.* After about 3 hours, arrange the apples around the chicken. Let cook for about 3 more hours, until the chicken reaches an internal temperature of at least 165 degrees F.
4 Remove the chicken from the slow cooker and arrange on a platter with the apples and onions. Garnish with rosemary and serve.

Recipe Courtesy of Lori Rice of Fake Food Free


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