Slow Cooker Beer Can Chicken

Slow Cooker Beer Can Chicken

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 tablespoons smoked paprika
  • 2 teaspoons salt
  • 2 teaspoons coarse pepper
  • 2 teaspoons dried oregano leaves 
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 4 (6-inch) strips aluminium foil, each bunched into a ball
  • 1 can (16 ounces) beer
  • 1 (6 1/2 to 7 pound) whole chicken

Directions

  1. Mix smoked paprika, salt, pepper, oregano, thyme, garlic powder and cayenne pepper in a small bowl; set aside.
  2. Place 4 balls of aluminum foil on bottom of slow cooker crock. Pour beer into crock.
  3. Rinse chicken and pat dry.
  4. Rub chicken with seasoning mixture. Place chicken on top of foil in crock.
  5. Cover slow cooker. Cook on HIGH for 3 hours or LOW for 5 to 7 hours. Chicken is well done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh.

Serves: 4 to 6

Test Kitchen Tip: USDA recommends 165°F as the safe eating temperature for chicken. Chicken is done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh. For more information on food safety, visit foodsafety.gov.

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