Crockpot sticky chicken - gorgeous!!
Should theoretically be started off the night before (no major effort involved) but I have done it last minute before running out the door to work and it's still been good.
Ingredients:
4 tsp. salt (I use lo-salt)
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 chicken (make sure it will fit in your pot!), clean, no giblets etc.
The night before, combine all the dry ingredients in a bowl and then rub all over the chicken, getting it deep down into the skin including into the orifices (very messy!). Clingfilm or put in a ziplock/freezer bag and leave in the fridge overnight.
The next morning, warm up the slow cooker (I stick mine on 'high' then bung the crock into the microwave for 1 minute to get it nice and hot - saves waiting 20-30 mins for it to warm through!), then chuck your bird in and turn down to 'slow' for 8-10 hours.
That's it!
When you get home, you will have a beautifully cooked bird, the meat will be so tender it will just fall off the bones and in the bottom of the crock will be a lovely gravy - this began life as a low-carb recipe, so you can put it in a pan and reduce it before adding creme fraiche/double cream for a lovely sauce, to go with, but if you are calorie-counting or averse to fat, then skim the fat off the top and reduce on the stove.
Yum!