Originally designed for the grill or oven, beer can chicken uses fizzy, flavorful beer to keep chicken moist and infuse it with subtle undertones of hops or malt. A dry rub of spices adds sweetness and smokiness reminiscent of barbecue but without the fire.
Brown sugar and dill add subtle sweetness, while paprika, cumin and chipotle chili create warmth and smokiness. If you can’t find smoked paprika or chipotle chili powder, feel free to substitute with different varieties. This chicken pairs well with barbecue sauce and classic picnic sides like coleslaw and potato salad.
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Cooktop Cove
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Slow Cooker Beer Can Chicken
4-6
10 minutes
5-8 hours
8 hours, 10 minutes
Aluminum foil, bunched into 4 balls
1 6-pound chicken
2 tablespoons smoked paprika
1 tablespoon brown sugar
1 tablespoon cumin
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon chipotle chili powder
1 teaspoon cayenne pepper
2 teaspoons coriander
1 teaspoon dried dill
1/2 teaspoon onion powder
2 tablespoons butter, softened
1 can (16 ounces) dark beer
Set balls of foil in bottom of 6-quart slow cooker. Pour in beer. 
Pat chicken dry with paper towels. Gently, pull skin away from meat. 
Mix the next 10 ingredients (paprika through onion powder) in a small bowl.
Mix 2 teaspoons of the spice blend into the butter. 
Rub the butter mixture into the chicken meat, under the skin.
With clean, dry hands, rub the remaining spice blend onto the chicken skin. 
Place chicken on top of foil balls in slow cooker. 
Cover and cook on high for 5 to 6 hours, or on low for 8 hours. Check the temperature. Chicken is done when the temperature is 165 to 170 degrees Fahrenheit in the thickest part of the thigh. Continue to cook if needed.  
Pro tip: For a spicy variation, eliminate the dill, reduce paprika to 1 tablespoon and increase the cayenne pepper to 1 tablespoon.