5 Go-To Slow Cooker Chicken Rubs

Chicken RubsOne strategy for getting dinner on the table faster is to cook a bunch of chicken at once and freeze it for using in casseroles or any time your recipe calls for cooked chicken.  Use one of these rubs and you will have tasty chicken for the whole week with almost no effort!

Basic Slow Cooker Chicken

  • Bone-in, skin-on cut- up chicken (do not use a whole chicken in the slow cooker as the meat near the bone doesn’t get hot enough fast enough)
  • Rub of choice (see below)
1.Rub the herb or spice mixture all over the chicken and under the skin.  Place the chicken in the slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours.
2.The chicken is done when it reaches an internal temperature of 165F using a thermometer (seriously, if you do not own one, go buy one and then you don’t have to wonder if your food is done!).  Remove the chicken from the skin and bones and store in zip-top bags or other containers in the freezer for up to 1 month (after that it is still safe to eat but the quality might not be as good).  Each pound of whole cut up chicken will yield 0.6lb useable meat; each pound of chicken thighs or leg quarters will give you about 0.25lb useable meat.  Use the bones and skin to make broth.

Chicken Rubs

For each pound of chicken that you are using, make one batch of the rub (that is, for 3 pounds of chicken, make a triple batch of the rub).
The Basic
  • 1/8 tsp salt
  • 1/8 tsp pepper
Thanksgiving
  • 1/8 tsp sage
  • 1/8 tsp rosemary
Italian
  • 1/8 tsp basil
  • 1/8 tsp oregano
  • 1/8 tsp garlic powder
Moroccan
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
Mexican
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin