Ingredients
2 tablespoons brown sugar1 teaspoon curry powder1 teaspoon ground cinnamon1 teaspoon cumin seeds1/2 teaspoon ground ginger1 roasting chicken (5 to 6 pounds), patted dry 1 pound carrots, peeled and thinly sliced1 pound parsnips, peeled and thinly sliced2 large tangerines, peeled and sliced1 cup chopped dried apricots1/2 cup slivered almonds1/2 cup chicken broth
Preparation
Combine first 5 ingredients; rub spice mixture over chicken until well coated. Arrange carrots, parsnips, tangerines, apricots and almonds in bottom of a 6-qt. slow cooker. Place chicken breast side up on vegetables; pour in broth. Cook, covered, on low until a thermometer inserted in thigh reads 170° and chicken is tender, 6-8 hours. Remove chicken, vegetables and fruits to a serving platter; let stand 5-10 minutes before carving chicken.
