I truly make this at least once a week on the busy days. Then we use the left-overs for chicken soup or freeze them!
Read how a slow cooker came in very handy during my first days in Uruguay: "The Real Pioneer Woman of Uruguay."
1 whole chicken (4 - 5 pounds)
4 medium-sized or 2 large sweet potatoes
4-5 sprigs of fresh rosemary (optional)
dry-rub: You can use any or all of the following or add your own variety of spices!
I use: salt, pepper, paprika, oregano, cumin, lemon pepper, dried garlic, dried pepper flakes, dried onion flakes
You can also use for more heat and fun: chili powder, curry, turmeric
- Rinse chicken, remove innards as necessary. Leave the skin on for a juicy chicken; you can pull it off after cooking, if you wish. Pat chicken dry, inside and out.
- Cut just a slice off the bottom of the sweet potatoes, so that they sit flat in the bottom of the slow cooker. If you are using large ones, cut them in half before slicing off bottom. Place in bottom of slow cooker to make a support for the chicken to sit upon.
- Mix together your selection of spices in a bowl. Rub all over the chicken (after you pat it dry) - inside and out.
- Place chicken on top of sweet potatoes.
- Try not to open the lid while cooking, as you want all those nice juices and steam to stay inside the cooker. I tuck in the rosemary sprigs about an hour before the cooking is finished.
- Turn on slow cooker to high for about 2 hours, then lower heat to low for about 4 more hours. If you can't adjust heat later, then turn to low and let cook for 6-8 hours depending on size of chicken. Chicken is done when legs easily start to pull away from the body. (The first time you cook this, check after the 5 hour mark. Timing will depend on your slow cooker and the size of the chicken.)
- Remove chicken from slow cooker carefully. It may fall apart, so be prepared! Remove skin, if you wish.
- I usually toss the sweet potatoes, but my best friend loves them cooked this way. (They are a bit greasy.) If you like gravy, I guess you could strain the drippings, then make gravy from them.
- Sorry, the skin just won't crisp up, but the chicken will be great tasting! I have seen some recipes that say to remove the chicken from the crockpot to a roasting pan, then slip it under the broiler for a few minutes to brown and crisp. I've done this, but too much trouble for me.
- Once I found the "right" mixture of dry rub for me, I made up a big jar of it to keep on hand.