Much Respect to the Slow Cooker

Last night I combined a bunch of spices, rubbed them on a whole chicken, and left it in a slow cooker for 5 hours. I’m not a foodie, a food expert, anything near a competent chef, or someone you should regularly come to for dining advice…but if I can do this, anyone can.

Here’s the recipe I used, but to be honest, you could roll with just about any spice combination you want. You can thank me later.

(There’s also a bit about roasted parsnips and carrots, a variant of this recipe, but I don’t want to mislead anyone into thinking I actually have an idea of what I’m doing, so let’s just keep this between you and me, okay?)