Crockpot Whole Chicken Recipe-YUM

corinneselene

All over Pinterest, I see these crockpot chickens and had to test it out. Let me tell you, the dry rub I used on it was Ahhh-mazing!
Figured I would share it with everyone- comes from Williams Sonoma. We didn't have lavender on hand so it was omitted. Rubbed it on the chicken. Threw it in the crockpot on low for around 8 hours. Fantastic- super juicy.

Ingredients:

1 1/2 Tbs. whole fennel seeds
2 Tbs. whole black peppercorns
1 Tbs. dried lavender
1 Tbs. dried rosemary
2 Tbs. dried thyme
2 Tbs. dried oregano
1 Tbs. dried marjoram
2 Tbs. red chili flakes
2 Tbs. sugar
4 Tbs. coarse salt

Directions:

In a small, heavy fry pan over medium heat, combine the fennel seeds and black peppercorns. Cook, shaking the pan frequently, until the spices are aromatic and the fennel seeds start to darken, about 3 minutes. Spread the toasted spices out on a large plate (crowding will cause them to steam and soften).

When the spices are cool, transfer them to a spice grinder and add the lavender, rosemary, thyme, oregano, marjoram and red chili flakes. Pulse to grind, periodically shaking the grinder (while holding the cover tightly) to keep the spices evenly distributed for a uniform grind.

Transfer the ground spices to a small bowl and stir in the sugar and salt. Makes about 1 cup.

Recipe Courtesy of Adam Sobel, Executive Chef, Bourbon Steak, Washington, D.C.