Name: Slow-Cooker Whole “Roast” Chili-Rubbed Chicken with Bean Salad
Total time: 5 h
Ingredients: 1 (15-ounce) can black beans , rinsed; 1 teaspoon minced canned chipotle chile in adobo sauce; 5 teaspoons extra-virgin olive oil; 1 teaspoon ground cumin; 1 teaspoon paprika; 2 teaspoons grated lime zest plus 1/4 cup juice (2 limes); 1 1/2 teaspoons packed brown sugar; Salt and pepper; 1 (4-pound) whole chicken , giblets discarded; 1 red bell pepper , stemmed, seeded, and chopped fine; 1 cup frozen corn , thawed; 2 scallions , sliced thin

Why This Recipe Works

A fantastic method for making a whole “roast” chicken in the slow cooker comes in handy year-round, but it's especially useful in the summer when turning on the oven is just not an appealing option. For this flavorful chicken recipe, a spice rub was the perfect way to give the chicken layers of flavor. We rubbed the mix under the skin to give it direct contact with the meat while it cooked. To add a smoky flavor to the black beans, we cooked them with a small amount of chipotle chile. 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.

Before You Begin

You will need an oval slow cooker for this recipe.

Instructions

Combine beans and chipotle in slow cooker. Microwave 2 teaspoons oil, cumin, and paprika in bowl until fragrant, about 30 seconds. Let cool slightly, then stir in lime zest, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Using your fingers, gently loosen skin covering breast and thighs of chicken. Place half of spice mixture under skin, directly on meat in center of each side of breast and on thighs. Gently press on skin to distribute paste over meat. Rub entire exterior surface of chicken with remaining mixture and place breast side down in 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 15 minutes. Using large spoon, skim any white foam from surface of bean mixture. Drain beans and transfer to large bowl. Stir in bell pepper, corn, scallions, lime juice, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Carve chicken and discard skin. Serve.