Instructions: Rinse and clean chicken. Discard giblets or refrigerate for antoher use.

Place chicken in slow cooker. Rub the bird and cavity with the fresh herbs and leave in the cavity. Then rub the bird & cavity with 2 of the chilpotes and leave in. Pour the peach syrup over the bird. Stuff the bird with a few peaches. Take the last chilpote and pull apart. Rub generously over bird. the put in bottom of CP. Place the rest of the peaches in the CP. Pour maple syrup over bird. Then rub with ginger puree. Sprinkle powdered ginger, paprika and chile powder over the bird. Sprinkle the garlic over top. Turn on and cook all day. You can make a glaze with the leftover juice if you like.

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