Cooking Instructions
- 1
Mix all dry ingredients in a small bowl.
- 2
Rub mixture over the chicken . Put chicken into a large resealable plastic bag. refrigerate 8 hours to overnight.
- 3
Remove chicken from back and cook in slow cooker on low until no longer pint at the bone and the juices run clear. 4-5 hours. Internal temp should be 165°F.
- 4
Let rest before slicing.
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