Don’t be afraid of all the seasonings in this dish. Slow cooking transforms the herbs and spices into a vibrant, yet mellow coating for your chicken. Moist and tender, this recipe is perfect for those busy days. Because you do not add any liquid to the pot, the resulting juices are super rich and delicious.

1 whole chicken, about 4 lbs, rinsed and patted dry
2 tsp salt
1 tsp white pepper
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp ground cumin
1/2 tsp ground fennel
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp sugar
1 bay leaf
1 small onion, quartered

Combine all herbs and spices, except bay leaf. Rub spice mixture all over inside and outside of chicken, massaging well into skin and flesh. Place bay leaf and onion inside chicken. Marinate chicken in refrigerator for two hours or overnight, for best results. Place bird in slow cooker or crock pot. Cover tightly and cook on low setting for 6-8 hours. Carefully remove chicken from cooker. Defat juices and serve over rice or pasta.

Adapted from “Sticky Chicken” recipe from CDKitchen.

Related posts:

Deviled Bloody Mary Chicken Braised Chicken with Lemon, Garlic and Herbs Roast Chicken – The Basic Bird Chicken Cacciatore