Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
- Dry Rub:
- 1 Tablespoon paprika
- 1 teaspoon dried thyme, crushed
- 1 teaspoon dried rubbed sage
- 1 Tablespoon brown sugar
- 1/4 teaspoon cayenne pepper
- 1-1/2 teaspoons Kosher salt
- 1/2 teaspoon lemon pepper
- 3 chicken thighs
- 3 chicken drumsticks
Sprinkle dry rub evenly over both sides of the chicken thighs and legs. Pat gently to adhere dry rub to the meat.
Remove the 6-quart heat-proof stone crock from the Versaware™ Crock-Pot® base and rub with vegetable oil or spray with vegetable oil. (See Notes.) Place the chicken legs and thighs into the crock, skin-side down. Place the crock on the metal rack for use on a cold glass-top stove. Turn heat to low, then increase to medium heat, and cook until the bottom is browned, about 15 to 20 minutes. Turn chicken pieces and brown an additional 5 minutes.
Return the crock to the Crock-Pot® base. Cover with the lid and set to High. Cook for 2 hours. (May cook on the Low setting for 3-1/2 to 4 hours.)
Yield: 3 to 4 servings
Notes: This recipe was developed for the Versaware™ Crock-Pot® product line which allows stove-top sauteing directly in the stone crock. Do not use this method with a standard Crock-Pot® crock or other slow cooker crock. Instead, brown the chicken in a standard heavy skillet before placing in the slow cooker.
• More Crockpot and Slow Cooker Recipes
• Versaware™ Crock-Pot® Product Review
Crockpot Chicken with Dry Rub Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.