- nonstick cooking spray
- 2 tbsp. brown sugar
- 1 tbsp. chili powder
- 1 tbsp. smoked paprika
- 1 tsp. chopped thyme leaves
- kosher salt
- Freshly ground black pepper
- 1 whole chickenneck and giblets removed
All you need is 8 ingredients and a slow cooker to make an incredibly moist and meltingly tender chicken that’s way better than the store-bought version. So versatile, it can be the star of the dinner plate or an ingredient in any number of other dishes.
Grease a large slow-cooker with cooking spray. Roll a few small balls of aluminum foil and place on the bottom of the bowl, creating a rack for the chicken.
In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken, then place in the slow cooker, breast side up.
Cook 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°F. Remove chicken from slow cooker.
To crisp up the skin, transfer chicken to a large baking sheet and broil until golden and crispy, 3 to 4 minutes.