Slow Cooker Roasted Chicken

For the brine:
In a large pot, bring water to a boil and add all of the remaining brine ingredients. Lower heat and simmer for 5-10 minutes or until sugar has dissolved. Remove from heat and let the brine cool. Then add two handfuls of ice to the mix to get the brine cold or you can refrigerate to cool down brine.

Add chicken and brine into a large Ziplock bag and make sure the chicken is submerged in the brine. Seal the bag. Shake to mix everything around. Refrigerate for 24 hours or longer depending on the size of your chicken.

For the chicken:
Remove chicken from brine and let it strain in a colander for 10 minutes. Pat chicken dry with a paper towel.

Stuff the chicken cavity with the thyme sprigs, lemon, and head of garlic (slice across the top to expose the tops of the cloves or if you don’t like the garlic skins, you can substitute with 10 cloves of peeled garlic). Close the cavity (I used a toothpick to sew the skin flaps together). Salt and pepper all sides of the chicken.

In a mixing bowl, combine paprika, cayenne, ginger, allspice, garlic powder and cumin. Sprinkle the seasoning on all sides of the chicken.

Add the carrots, celery, and onions into the bottom of the slow cooker. Place the seasoned chicken on top. Close the lid. Set your slow cooker to low and cook for 8 hours.

After the chicken is done cooking for 8 hours, remove it from the slow cooker and place on a rimmed baking sheet.

For a charred crispy skin, set your oven to broil and place chicken under the broiler for 5 minutes. Watch it carefully as it will burn the skin fast since the chicken is so big. Remove it from the oven and allow it to sit for a few minutes before slicing and serving.