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Remove giblets and pat chicken dry with paper towel. Rub chicken thoroughly with seasoning of choice, sprinkling some inside the cavity as well. Set chicken in a slow cooker and cook on high for 3 to 4 hours, or until internal temperature of chicken reaches 165 to 170 degrees. Carefully remove the chicken to a platter (it will be so tender that it should be falling apart off the bone), cover with foil and allow it to rest 5 to 10 min. before carving and serving. While chicken is resting, pour the juices from the slow cooker into a small saucepan and simmer for 5 to 10 min. to reduce and serve on the side as a sauce.

Serving Suggestions

This was designed as a salt-free recipe, but salt can be rubbed on the chicken with the seasoning and/or added to the finishing sauce. You could also brine the whole chicken, if desired, using Savory's Brining Mix. Find Brining Mix Instructions here.


1 whole roast chicken

Thanks To

Kate Wheeler, Savory Spice Shop—Santa Fe, NM owner

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Savory Spice Shop Ingredients
Bohemian Forest European Style Seasoning (Salt-Free) 2 oz bag $3.80
Cantanzaro Herbs (Salt-Free) 2 oz bag $5.00
Summit County Seasoning (Salt-Free) 2 floz bottle $5.05
Mt. Evans Butcher's Rub (Salt-Free) 2 oz bag $5.65
California Citrus Rub (Salt-Free) 2 oz bag $4.55



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