Name: Slow-Cooker Barbecue-Rubbed Chicken in a Pot
Total time: 5 h
Ingredients: 3 tablespoons vegetable oil; 4 teaspoons chili powder; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1/2 teaspoon dry mustard; 1/4 teaspoon cayenne pepper; 2 tablespoons packed brown sugar; Salt and pepper; 1 (4-pound) whole chicken , giblets discarded

Why This Recipe Works

We started by blooming a simple mixture of oil and aromatics in the microwave because we found it was the perfect way to give the chicken layers of flavor. Once the mixture was cool enough to handle, we then rubbed a portion of it under the skin to give it direct contact with the meat while it cooked, and massaged the remaining mixture directly onto the skin, coating the entire bird. Placing the chicken in the slow cooker upside down was key: As the meat rendered its juices and fat, they traveled over and through the breast (which can be notoriously dry), helping to maintain moistness. Additionally, as the juices pooled in the bottom of the cooker, they submerged the breast, enabling it to retain more moisture.

Before You Begin

Check the chicken's temperature after 4 hours of cooking and continue to monitor until the breast registers 160 degrees and the thighs register 175 degrees. You will need an oval slow cooker for this recipe.

Instructions

Microwave oil, chili powder, paprika, cumin, garlic powder, mustard, and cayenne in bowl until fragrant, about 30 seconds. Let oil mixture cool slightly, then stir in sugar, 1½ teaspoons salt, and ½ teaspoon pepper.

Using your fingers, gently loosen skin covering breast and thighs of chicken. Place half of oil mixture under skin, directly on meat in center of each side of breast and on thighs. Gently press on skin to distribute oil mixture over meat. Rub entire exterior surface of chicken with remaining oil mixture. Place chicken, breast side down, into slow cooker. Cover and cook until breast registers 160 degrees and thighs register 175 degrees, 4 to 5 hours on low.

Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 20 minutes. Carve chicken, discarding skin if desired. Serve.