Serves 6 | Prep time: 15 minutes | Total time: 4 to 5 hours

Ingredients

• 2 tablespoons grapeseed or olive oil
• 1 tablespoon chili powder
• 1 tablespoon garam masala
• 1 tablespoon minced garlic
• 2 teaspoons sea salt
• 2 teaspoons freshly ground black pepper
• 1 (4 1/2- to 5-pound) whole chicken, giblets removed

 Directions

1. Combine the first six ingredents (oil through pepper) in a bowl and microwave, stirring occasionally, until fragrant, about 1 minute; let cool slightly.
2. Loosen the skin over the chicken’s breast and thighs, and rub half of the spice paste under the skin.
3. Rub the rest of the paste over the outside of the chicken.
4. Place the chicken breast-side down in the slow cooker.
5. Cover and cook until the breast registers 160 degrees and thighs register 175 degrees, 4 to 5 hours on low.
6. Let the chicken rest for 15 minutes before carving.