Rubba “Rotisserie” Chicken

When feeding your family, you don’t need a rotisserie to serve up tender, juicy chicken. Try this slow cooker method for perfectly cooked chicken every time.

1 roaster chicken approximately 4 lbs
2 TBSP. Hubba Rubba
1 TBP. Kosher salt

DIRECTIONS: Day before cooking: Combine salt with 1 TBSP. Hubba Rubba. Using paper towels, pat the chicken dry. Sprinkle half the spice mixture inside the chicken and rub the remainder on the outside. Put the chicken in a zip top bag and place breast side down on a plate in the refrigerator. Next morning, flip chicken over onto back and keep refrigerated until approximately 4-5 hours before serving. Slow cookers vary, so cooking time depends on your slow cooker. 4-5 hours before serving, remove chicken from the refrigerator, pat dry, and rub with remaining tablespoon of Hubba Rubba. Place in slow cooker on top of a small rack, crumpled balls of foil or bed of carrots. Turn slow cooker on low, and cook with lid on until a meat thermometer reads 165 degrees. This will take anywhere from 3 1/2 to 5 hours, depending on your slow cooker. Let rest on a platter for 10 minutes. If you would like to have crispy skin, you can put the chicken on a sheet pan under the broiler in your oven for a few minutes.