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Prep time
15 minutes
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Cook time
5 hours
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Serves
3 to 4
Ingredients
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1
3 ½- to 4-pound chicken, giblets removed and discarded
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Kosher salt
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Freshly ground black pepper
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1 tablespoon
sweet paprika
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1 tablespoon
light brown sugar
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2 teaspoons
garlic powder
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2 tablespoons
olive oil (optional)
Directions
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Create a makeshift rack for your chicken by crumbling foil into a long snake, then loosely wrapping it into a coil. Place in bottom of a 4-quart Crock-Pot.
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Pat the chicken dry with paper towels and season well with salt and pepper.
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Mix together paprika, brown sugar, and garlic powder in a small bowl, then rub all over the chicken. If you want, truss the chickens legs together with kitchen twine (this will keep the bird more neatly together, but won’t change anything about flavor or cooking time).
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Place chicken breast-side up on the foil coil. Cook on high for 2 ½ to 3 ½ hours or low for 4 to 5 hours, until juices run clear and an instant-read thermometer inserted into thickest part of the thigh reads 165°F.
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If you like your chicken skin crispy (duh!) transfer it to a sheet pan, drizzle with the olive oil, then broil on high for 4 minutes. Remove chicken to a cutting board. Let chicken rest for at least 10 minutes, then carve.
Rebecca Firkser is a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit's Healthyish. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl.
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