Slow Cooker Dry Rub Chicken
Servings Prep Time
66-8 people 10 minutes
Passive Time
4-5 hours
Servings Prep Time
66-8 people 10 minutes
Passive Time
4-5 hours
  • 12-14 chicken legs(you could also try a whole cut chicken or chicken thighs)
  • 1teaspoon coriander
  • 1teaspoon onion powder
  • 1/2teaspoon cinnamon
  • 1teaspoon dry garlic
  • 1teaspoon granulated garlic
  • 1teaspoon cumin
  • 1/2teaspoon dried oregano
  • 1-2pinches cayenne pepper(I like kick in my food so if I didn’t have a toddler eating my food I would add 1/4 teaspoon)
  • 1/4teaspoon allspice
  • 1tablespoon coconut sugar(Add a little more coconut sugar if you are increasing the cayenne)
  • 1tablespoon chili powder
  • 1/2teaspoon dry mustard
  • 2teaspoons kosher or coarse sea salt
  • 1/4teaspoon pepper
  1. Add coriander through pepper to a small bowl. Mix spices well. Add chicken legs to a slow cooker one layer at a time. Once the bottom of the slow cooker has a layer of chicken legs sprinkle the spice mixture liberally until covered. Add another layer and repeat with spice mixture. Add your third layer and sprinkle with remaining spice mixture. Cover with slow cooker lid and cook on low heat for 4-5 hours (mine cooked in 4 1/2 hours but every slow cooker is different so check doneness after 4 hours).
  2. Once chicken is done remove from slow cooker and place on a serving plate or platter. Drizzle with your favorite bbq sauce and serve immediately.
Recipe Notes

In case you missed it above Chris & Pritt’s Pop of Pineapple  is a family favorite barbecue sauce in our home. I find it at Sprout’s Farmers Market. You can also find it (or similar sauces )in stores such as New Season’s Market and Whole Foods Market.