Ingredients
Cooking spray
2 tbsp. packed brown sugar
1 1/2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. fresh thyme
1 whole chicken, neck and giblets removed
Kosher salt
Freshly ground black pepper
Preparation
Make a spice rub with some brown sugar. Not only will this add bold flavor, it’ll help the skin crisp up in the broiler. Which takes me to my next point. Broil the chicken after it’s done in the slow cooker. It sounds like an annoying extra step, but it takes a few minutes and makes a big difference.
Step 1Grease a large slow cooker with cooking spray. Roll a few small balls of aluminum foil and place in slow cooker, creating a rack for the chicken. Step 2In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Step 3Pat chicken dry with paper towels and season generously with salt and pepper. Rub brown sugar mixture all over chicken, then place in slow cooker, breast side up. Step 4Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°. Step 5Remove chicken from slow cooker. To crisp up the skin, transfer chicken to a large baking sheet and broil until golden, 3 to 4 minutes. Let rest 10 minutes before slicing and serving.
Now, to be perfectly honest, the meat will be extremely tender but skin won’t be as crispy. Which sounds disappointing. But! You can remedy this a few ways.
Make a spice rub with some brown sugar. Not only will this add bold flavor, it’ll help the skin crisp up in the broiler. Which takes me to my next point. Broil the chicken after it’s done in the slow cooker. It sounds like an annoying extra step, but it takes a few minutes and makes a big difference.
Once you have your perfectly juicy chicken, you are ready to make one of our incredible rotisserie chicken recipes from tamale pie to Alfredo roll-ups. And if you do make this recipe, let us know how it came out in the comments below! Editor’s Note: The introduction to this recipe was edited on October 20, 2021.
