Makes great, spicy, juicy chicken with little work. Get a chicken with a pop-up timer if you can.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.

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  • Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.

  • Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Cook's Note:

Some reviewers of this recipe have suggested cutting the salt in half for better flavor.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

230 calories; 12.8 g total fat; 102 mg cholesterol; 1239 mg sodium. 1.2 g carbohydrates; 25.9 g protein; Full Nutrition

Reviews (270)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/27/2015
I've made this several times tweaking it a bit each time for my preference that night and it is excellent. What's better is that it is amazingly simple: Coat the chicken and throw it in the pot. If you really want to complicate this recipe then you can try throwing it in the pot from a distance maybe 3-point range. For me I just plop it in there and get delicious results. Read More
(827)

Most helpful critical review

Rating: 1 stars
06/30/2014
Way too hot so far as the amount of different pepper used. We like spicy food but this ones taste is off balanced with the amount of pepper. Won't be making this again. I followed the recipe exact. Read More
(14)
347 Ratings
  • 5 star values: 245
  • 4 star values: 65
  • 3 star values: 24
  • 2 star values: 4
  • 1 star values: 9
Rating: 5 stars
08/27/2015
I've made this several times tweaking it a bit each time for my preference that night and it is excellent. What's better is that it is amazingly simple: Coat the chicken and throw it in the pot. If you really want to complicate this recipe then you can try throwing it in the pot from a distance maybe 3-point range. For me I just plop it in there and get delicious results. Read More
(827)
Rating: 5 stars
08/27/2015
I've made this several times tweaking it a bit each time for my preference that night and it is excellent. What's better is that it is amazingly simple: Coat the chicken and throw it in the pot. If you really want to complicate this recipe then you can try throwing it in the pot from a distance maybe 3-point range. For me I just plop it in there and get delicious results. Read More
(827)
Rating: 5 stars
01/03/2016
I understand that the amounts of spices should be adjusted to suit individual tastes but I would like to suggest the following tip which I have found useful. To stop the chicken cooking faster on the bottom and possibly overcooking before the rest of the bird is properly cooked roll up aluminium foil make 5 o 6 balls (nearly golf ball size) and put them in the bottom of the cooker for the chicken to rest on. This allows the heat to circulate more completely around the chicken and cook more evenly. It also reduces clean-up time. Read More
(632)
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Rating: 5 stars
01/27/2015
Very good and very easy! I didn't put it in the bag overnight (no time) I used only black pepper (I didn't have any white pepper on hand) and I laid the chicken on a chopped onion in the slow cooker. When it was done I took all the good meat off the chicken I tossed the bones back in the slow cooker along with carrot celery onion bay leaf parsley thyme and salt and cooked on low overnight to make soup stock. Read More
(530)
Rating: 5 stars
04/20/2015
Excellent dish and as noted in another review is very similar to "Roast Sticky Chicken - Rotisserie Style" seasonings also on this site. Not having to have the oven on and heating the whole house (it's hot all the time in Florida) is great and the meat is delicious moist and fall apart tender. The stock is incredible and I'm able to make plenty of gravy which I thicken up a bit with a cornstarch slurry. The chicken smells amazing cooking and tastes amazing as well. I do cut back on both the salt and peppers using 2 t. salt 1/2 t. cayenne 1/2 t. white pepper and no black pepper and find it to be perfect for our taste. I do quarter an onion and roll the quarters in the seasoning then stuffed them into the cavity. Now when I buy whole chickens for this dish I clean and season then wrap well and freeze. When I know I'm going to make one I thaw it out in the refrigerator the day before. Works very well and good to know I can prep a few and freeze for when I want to make this meal. Good idea to make it in the slowcooker bhbitts it's one of our favorites. Read More
(263)
Rating: 5 stars
07/18/2014
This was one of the best crock pot chicken recipes I've ever tasted. My chicken weighed 5-lbs and I made the rub as directed except reduced the salt to 2 teaspoons since I have to watch my salt intake. I didn't notice the rub was to be put on overnight mine was only on for about 3 hours and I lifted the skin and put rub under the skin also but the flavor was still awesome. I took the advice of another review and put some sweet onion along with celery chunks in the cavity. I made a two inch stand under the chicken with some potato chunks to keep the meat from laying on the bottom. That worked out great and husband ate the potatoes too greasy for me but he loved them. I think this kept the chicken from falling apart since it wasn't laying in the greasy stock. I used a meat thermometer and cooked on low until the temp reached 170 which took 8 hours exactly. My crock pot is old and cooks low when it says low my newer larger one cooks much hotter so I suggest checking the temperature to keep from over or under-cooking. This chicken was so tender juicy and flavorful it really did taste as good as the rotisserie chicken we buy from our favorite store...it was finger lickin' good. I'm making this one again...so dang easy! Read More
(203)
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Rating: 5 stars
05/29/2014
I followed this recipe with one difference I used "smoked paprika" because it was on hand and was VERY pleased with the result. I used this dry rub the night before and the next morning I put it in the slow cooker with some veggies and went to work. SO NICE to come home to a hearty meal after a long day. the chicken was VERY tender I think the salt had something to do with that and I would not use any less personally. great recipe thanks for sharing! Read More
(84)
Rating: 5 stars
06/28/2014
Easy and delicious! I set the marinated bird on top of some whole potatoes carrots and onions. Thought it seemed like too much salt so I used one less tsp. The bird was perfectly seasoned but next time I'll sprinkle the remaining salt over the veggies. I added a bit of water but didn't need to. Lots of juice when it was done. I didn't want to add any heat to my non-air conditioned house so I set it on a table on my back porch and left for work. Came home to a great meal and I'm looking forward to the leftovers tomorrow. Read More
(73)
Rating: 5 stars
07/12/2014
We loved this recipe! I am not the cook in my house typically but I put the spice rub on the chicken I got from the farmers market last night and ran the slow cooker tonight. We have a 7 quart oval slow cooker and found about 5 hours on low was perfect (it ranges from 4-8 on the recipe which I thought was a huge difference). Alternatively you can definitely smell when the chicken is ready to be checked. Read More
(57)
Rating: 5 stars
03/03/2015
Made this last night. OMG good! I usually bake my chicken but too dry. I will never do it another way again. I also reduced the salt to 2 tsp skipped the white pepper (didn't have any) in it's place I used Chile & Garlic seasoning and cut back on the dry cayenne pepper. Used a quarter onion in the cavity. Served with chicken stuffing and gravy. My most satisfying meal in a really long time. Over and beyond my expectations! Thank you for the post! Read More
(57)
Rating: 1 stars
06/30/2014
Way too hot so far as the amount of different pepper used. We like spicy food but this ones taste is off balanced with the amount of pepper. Won't be making this again. I followed the recipe exact. Read More
(14)