SLOW COOKER ROTISSERIE CHICKEN

SLOW COOKER ROTISSERIE CHICKEN 2 teaspoons sea salt 1 teaspoon dried thyme 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon dried rosemary 1 whole chicken, about 5 to 6 pounds 1 head garlic, peeled 5 sprigs fresh thyme 2 pounds baby yukon gold potatoes 1 cup baby carrots, sliced lengthwise In a small bowl, stir together the salt, thyme, paprika, onion powder, and rosemary until combined. Set aside. Empty the chicken cavity (typically, there's a neck, heart, and liver) and trim any excess skin. Wash the chicken under cold, running water. Pat dry. On a sheet pan or large cutting board, sprinkle the spice mix on the chicken and use clean hands to spread and coat the entire chicken with the spices. Fill the chicken cavity with half of the garlic cloves from the head of garlic and the fresh thyme. With the breast side up, tuck the wings under. Add the potatoes to the slow cooker in one layer. Add the carrots, filling in the spaces between the potatoes. Add the remaining garlic cloves. Place the prepared chicken over the potatoes, breast side up, and cook on low for 8 to 9 hours, until a meat thermometer inserted into the thickest part of the breast registers 165°F. Transfer the chicken to a an oven-safe rack set over a sheet pan and remove the garlic and thyme sprigs from the cavity and place back in the slow cooker. Place chicken under the broiler until the skin is crisped and slightly darkened. Watch carefully because it will darken quickly! Pour any collected juices in the pan back into the slow cooker. Serve chicken with the cooked potatoes and carrots. Use the accumulated juices as a light sauce for the chicken and vegetables.