Slow cooker roasting

For a slow cooker experiment (did I ever mention how much I love my slow cooker?), I thought I’d try roasting a chicken. Adapting a recipe from my Slow Cooker for Dummies book, I combined some jerk seasoning (Walkerswood is my favourite…it’s seriously hot and a little bit goes a long long way), lime juice and garlic together and smeared it all over the chicken inside and out (make sure to get it under the skin). Left it in the fridge overnight and then in the morning, stuffed a few cloves of garlic inside and placed it into the slow cooker along with a half cup of chicken stock.
When I got home 8 hours later, I was greeted with the fragrant aroma of roasted jerk chicken (yum). After turning the cooker off and letting it cool a bit, I checked out the results.
There ended up being more liquid and fat coming off the chicken than I expected, so it turned into more of a braise than a roast. All the meat was falling off the bone, making disassembly a very easy job. The end result was very tasty though. I have a tendency to be a little heavy handed with the jerk seasoning, but this time I got it right. The chicken came out nice and tender, with just the right amount of spiciness. Very yummy, especially with a cold beer to cool things off when it gets too spicy hot.
Next time, remove the skin, skip the added liquid and try cooking it breast side down.