As I sat on the couch yesterday morning with my cup of coffee, scrolling through my Facebook newsfeed, I read the news that Philip Seymour Hoffman had been found dead in his NY apartment.  I have to say, I felt such an incredible sadness.  Given that his death was announced while the majority of the country was gearing up for the Super Bowl, made the day feel rather manic.  I elected to avoid the glutinous football revelry and planned a quiet day at home.  I wanted warmth, comfort, and a space to mourn the passing of a person I did not know, but one that I seem to share a certain level of intimacy with, through his brutally honest portrayals of flawed people.

So, I prepared a chicken for the crockpot, opened a bottle of wine and watched Almost Famous.  No half time show, no ‘super’ commercials, no useless sport analysis; just me, a chicken, some wine, and Philip.  Rest in peace you talented man; you will be missed.

‘Roasted’ Crock Pot Chicken

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon thyme
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne (red) pepper
• ¼ teaspoon black pepper
• 1 large onion
• 1 leek (white part only)
• 15 cloves of garlic
• ½ pound whole crimini mushrooms
• 12-15 baby dutch potatoes
• 4-5 pound whole chicken
• ¼ cup of fresh Italian parsley finely chopped

Clean and remove any hearts/neck/gizzards from the chicken.  Pat dry.

Combine the first 7 ingredients in a bowl, mix well to incorporate.

Chop the onion coarsely.  Slice the leek into ¼ inch slices.  Leave the garlic, mushrooms and potatoes whole.

Spread the spice mixture all over the chicken, under the skin of the breast, and into the cavity.

Place the onions, leeks, and garlic at the bottom of the slow cooker.  Place the chicken on the onions, leeks and garlic.  Spread the mushrooms and potatoes around the open spaces between the chicken and the side of the pot.  DO NOT add liquid.  There will be enough moisture released from the chicken, the onions and the mushrooms.

Turn the slow cooker to the high setting and cook for 5 hours.

Preheat your oven to 500.  If your slow cooker allows, remove the insert from the slow cooker and put directly into the oven to finish off for 30 minutes total. (If you are concerned about damaging your insert, you can remove the chicken and vegetables and place into a roasting pan.)  After the first 15 minutes, stir the vegetables to ensure even browning.   I do this added oven step to further concentrate the natural juices created in the slow cooker and to caramelize the chicken and the vegetables.

Remove the chicken from the vegetables.  Add the parsley to the vegetables and toss.  Allow the chicken to cool for 15 minutes before carving to allow the juices to redistribute throughout the chicken.  Assemble the chicken and the vegetables on a platter for service.  Spoon the pan juices over the chicken.