Ingredients
Equipment
Method
- In a small bowl, combine the dry rub ingredients: paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried basil.
- Place trivet in the slow cooker, and then place the chicken in the slow cooker over the trivet. Drizzle with olive oil then apply the dry rub all over the chicken.
- Truss the chicken legs with kitchen twine and place the chicken breast side up.
- Cover and cook for 4 hours on high or 6 hours on low. The chicken is ready when the internal temperature reaches 165°F (74°C) when checked using an instant read thermometer.
- If you wish to crisp up the skin after slow cooking, place on a baking sheet and drizzle with olive oil and place under the broiler for 5 to 10 minutes or until the skin is crispy.
Notes
- Gravy Creation: Start by scraping the bottom of your slow cooker to remove any excess skin that may have fallen off or stuck to the bottom. Gather up ¼ cup of broth and whisk in 3 ½ tablespoons cornstarch and set aside. Next, heat a skillet over medium-high and pour in 2 ¾ cups chicken broth and the pan scrapings. Bring to a simmer then whisk cornstarch mixture into the pan and season with salt and pepper if needed. Continue cooking mixture and whisking constantly, until thickened, for about 1 to 2 minutes. For thicker gravy, you can add in a little heavy cream.
- Storage: Make sure your leftover chicken has cooled down before placing it in an airtight container and refrigerating. It will last up to three to four days.