featured 118

Slow-Cooked Pulled Chicken with Savory Dry Rub

This chicken turned out so well it should be proud — and your family will be too. 🙂

I love cooking and creating meals my family will remember. I want dinner to be a time when everyone sits down together and enjoys good food, even on busy weeknights. But real life often gets in the way — kids chasing the dog, backpacks everywhere, and schedules that fill up fast.

Today’s parents need meals that are healthy, tasty, budget-friendly, and quick to prepare. The good news: with a little prep and a reliable slow cooker, it’s completely possible.

Right now our schedule is fairly manageable: my oldest plays soccer, the younger kids pretend they have practice, and I’m planning ahead for when things get busier. Crockpot dinners make that balancing act much easier. Throw a seasoned bird into the slow cooker in the morning, come home to a fragrant kitchen, and enjoy a wholesome dinner together. Everyone should have a crockpot.

Rubbed Down, Slow Cooked Chicken

Slow cooked rubbed chicken
Prep Time:5 minutes
Cook Time:8 hours
Total Time:8 hours 5 minutes

Ingredients

  • Whole chicken
  • 1 tablespoon seasoned salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sugar
  • Optional: any other favorite spices

Instructions

  • Remove the giblets and any packaging from inside the chicken cavity and pat the bird dry.
  • Combine the seasoned salt, pepper, chili powder, onion powder, garlic powder, sugar, and any optional spices in a bowl. Adjust seasonings to taste.
  • Rub the spice mixture all over the outside of the chicken. For more flavor, gently lift the skin over the breast and rub some seasoning directly underneath.
  • Place the chicken in the crockpot, cover, and cook on high for 4–5 hours or on low for about 8 hours. Cook until an instant-read thermometer inserted into the thickest part of the thigh reads 170°F (77°C).
  • I prefer the high setting for 4–5 hours: the meat stays moist, slices easily, and doesn’t fall apart. The result is similar to a rotisserie chicken, but even better.
  • Cooking on low is fine, but the longer gentle heat can make the chicken more likely to fall apart—handy if you want shredded chicken for sandwiches or tacos.

Notes

For extra flavor, prepare the chicken the night before and refrigerate with the rub. Letting the spices marinate overnight deepens the taste. I served this chicken with white rice and broccoli, and added biscuits on the side. It pairs well with any vegetable, roasted potatoes, or a simple salad. Leftovers are great for sandwiches, salads, or tacos.
Servings: 4 -6

Remove the giblets and pat the chicken dry.

Mix the spices in a bowl; omit or add any seasonings to suit your taste.

This spice blend was my creation and produced one of the best slow-cooked chickens I’ve made.

Rub the spices all over the chicken and under the skin over the breast so the flavors penetrate the meat.

Place the bird in the crockpot, cover, and cook on high for 4–5 hours or on low for about 8 hours. Use an instant-read thermometer to confirm the internal temperature reaches 170°F (77°C).

I prefer cooking on high for 4–5 hours: the chicken stays moist, slices beautifully, and isn’t overcooked. It has a deli-style rotisserie flavor but even better.

Cooking on low will also work and is ideal if you want tender, shreddable chicken for other dishes.

Prepare the chicken the night before by rubbing on the spices and refrigerating; the flavors will deepen. Serve with white rice and broccoli, roasted potatoes, or biscuits for a complete, comforting meal.