- In a small bowl, thoroughly combine all the spices.
- Remove giblets
from chicken, clean the cavity well and pat dry with paper towels.
- Rub the spice mixture into the chicken, both inside and out, making
sure it is evenly distributed and down deep into the skin.
- Place in a resealable plastic bag, seal and refrigerate overnight.
- When ready to cook chicken, put it in the slow cooker and do not add
any liquid as liquid will be produced as it cooks.
- Cook on LOW for 8 to 10 hours.