It’s no secret I love my slow cooker. I’m always looking for new ideas for what to throw in my crock pot on long days of work, so I come home and dinner is done- no more slaving over the stove for me. Dry-rubbed chicken is one of my favorites to slow cook, as it comes out tender and juicy and feeds us all week long. I have gotten into the habit of buying a bird nearly every week now, so coming up with new spice rubs to switch it up is always nice. This one I came up with after seeing a few versions online, and I knew it was a winner when Nick raved over how good it smelled at lunch- even before we dug into it.
This particular dry rub is meant to mimic the sweet-heat barbecue flavor you find at rotisserie chicken restaurants like Boston Market and Swiss Chalet. Though I must admit I’m fairly certain the last time I ate Boston Market I was about 12, and I’ve never stepped foot in a Swiss Chalet.
In any case, authentic or not this rub is tasty. Sweet, smoky and as hot as you want it to be, it mimics that favorite bbq-flavor without any icky additives or refined sugar. I can already tell this one is going to be added to the crock pot rotation.
Rotisserie-style slow cooker chicken
Serves 1
1 3-5 pound whole chicken (I encourage you to buy organic or find a local farm that is committed to free-range, hormone and antibiotic free poultry)
1 large yellow onion, sliced into half moons
Dry rub:
3 tbsp smoked paprika
2 tbsp coconut crystals (or your favorite natural sweetener)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dry mustard
~ 1/4 tsp cayenne (gives it a good bit of heat but not too intense- modify accordingly)
2 tsp sea salt
1/4 tsp cracked black pepper
1. Place sliced onion in bottom of slow cooker (no liquid necessary)
2. Mix dry rub ingredients well in a small bowl. Rinse chicken and pat dry. Rub spice mix all over chicken, inside and out, covering completely.
3. Place chicken, breast-side up, on top of onions. Cover and cook on low, 7-8 hours.
Note: Coconut sugar may darken and caramelize. This is what you want! It’s not going to taste burn, promise.
My favorite way to serve it is alongside a heaping portion of mashed cauliflower. Yum!
Rotisserie-style chicken: yay or nay? I used to say NAY, but now… YAY!!!
xo
{ 6 comments… read them below or add one }
This looks delicious! I need to get a slow cooker asap.
Game-changer, I tell ya! Love my slow cooker
Do you put the chicken whole in the slow cooker? Or do you break it down?
Yes, I put those whole chicken in there, breast side up!
What size slow-cooker did you use for the chicken?
I believe mine is a 6-quart. It’s a big one!