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.