YIELDS:4 – 6 SERVIN
GSPREP TIME:0 HOURS 10 MINS
TOTAL TIME:3 HOURS 15 MINS
NUTRITION:
Serving: 1/8 Calories: 335kcal
Carbohydrates: 14g
Protein: 22g
Fat: 21g
Saturated Fat: 7g Trans Fat: 1g
Cholesterol: 89mg
Sodium: 387mg
Potassium: 510mg
Fiber: 2gSugar: 2g
Vitamin A: 4318IU
Vitamin C: 13mg
Calcium: 39mg
Iron: 2mg
INGREDIENTS:
Cooking spray2 tbsp.
packed brown sugar1 1/2 tsp.
chili powder1 tsp.
smoked paprika1 tsp.
fresh thyme1
whole chicken, neck and giblets removed
Kosher salt
Freshly ground black pepper
DIRECTIONS:
Grease a large slow cooker with cooking spray. Roll a few small balls of aluminum foil and place in slow cooker, creating a rack for the chicken.
In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme.
Pat chicken dry with paper towels and season generously with salt and pepper. Rub brown sugar mixture all over chicken, then place in slow cooker, breast side up.
Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°.
Remove chicken from slow cooker. To crisp up the skin, transfer chicken to a large baking sheet and broil until golden, 3 to 4 minutes. Let rest 10 minutes before slicing and serving.
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