I have made this crock pot sticky chicken and it is very good. There is a non-crock pot version for those whose crock pots won't hold a large roaster. You just put it uncovered in a roasting pan, put a cup of chopped onions in the cavity (you don't eat these) and roast at 250 degrees for about 5 hours, basting occasionally. The spices are basically the same. This recipe is from Paul Prudhomme. His theory is that using both white and black peppers adds complexity.

The version made in the oven rather than the crockpot is even more delicious in my opinion -- it is one of my favorites, and so easy.