Whole chicken in a slow cooker

Ingredients:

Chicken

• 1 whole chicken, weighing 1.8 - 2.3 kg, gutted, trim off excess fat
• 2.5 tsp sweet paprika
• 1.5 tsp garlic powder
• 1.5 tsp freshly ground black pepper
• 1 teaspoon coarse salt
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• Special equipment: 6 liter slow cooker.

Barbecue sauce

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 0.5 cup light brown sugar
• 2 tbsp mustard
• 1 teaspoon coarse salt
• 1 tsp chili powder
• 1 tsp onion powder
• 3/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp freshly ground black pepper

Preparation:

1. Spray the bowl of a 6-quart slow cooker with cooking spray and line the bottom with 3-4 mason jar lid rings (excluding the flat metal rings). Combine the paprika, garlic powder, pepper, salt, coriander, and cumin in a small bowl.
2. Pat the chicken dry thoroughly and turn it breast-side down. Make a 2.5 cm (1 in) slit in the skin between the thigh and backbone on each side. Rub the spice mixture all over the chicken, coating it evenly, and place the chicken in the slow cooker on top of the metal rings. Cover and cook over low heat until the chicken is tender and cooked through, about 7 hours.
3. Meanwhile, prepare the barbecue sauce.:
   
   In a medium microwave-safe bowl, combine the ketchup, vinegar, brown sugar, mustard, salt, chili powder, onion powder, garlic powder, cayenne pepper, and pepper. Microwave for 4 minutes, stirring once, until the sugar and spices dissolve and the sauce thickens. Let cool completely.
4. When the chicken is done, remove the lid from the slow cooker and brush the chicken with barbecue sauce until well coated. Let it rest for 10 minutes. Carefully remove the chicken from the slow cooker by inserting tongs into the cavity, sliding a spatula under the chicken, and transferring it to a platter. Serve with the remaining barbecue sauce.