Ingredients
Scale
- 1 (4- to 5-pound) whole chicken, giblets discarded
- 3 tablespoons extra-virgin olive oil
- 1 ½ tablespoons packed brown sugar
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
Instructions
- Pat the chicken dry and place it in an oval slow cooker.
- In a bowl, whisk together olive oil, brown sugar, chili powder, smoked paprika, cumin, garlic powder, onion powder, mustard, salt, and pepper to form a paste.
- Using your hands, loosen the chicken's skin from the meat, starting at the breast and working over the thighs. Rub half of the mixture underneath the skin and the rest over the chicken's exterior.
- Place the chicken breast side down in the slow cooker. Cover and cook on LOW until the breast reaches 160°F and thighs reach 175°F, about 3 to 4 hours depending on the chicken size.
- To brown the skin, carefully transfer the chicken to a parchment-lined baking sheet. Broil until the skin is as dark as preferred, about 5 minutes, watching closely and rotating as needed.
- Let the chicken rest for 10 minutes before slicing or pulling apart.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, let the chicken marinate with the spice paste for a few hours before cooking.
Ensure the chicken is cooked thoroughly by checking the internal temperatures of both the breast and thighs.
- Prep Time: 15 minutes
- Cook Time: 255 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 47g
- Cholesterol: 140mg