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The spice flavors go deep within the chicken in this easy recipe. To serve without freezing, marinate chicken in its dry rub for at least 8 hours in refrigerator, then cook as directed.
Rinse chicken pieces and dry with paper towel. Loosen skin from flesh and place chicken on large cookie sheet.
In small bowl, combine remaining ingredients and mix well. Sprinkle half this mixture under the chicken skin and rub in well. Sprinkle remaining mixture on the chicken skin and rub in well. Place chicken in rigid container, separating pieces with waxed paper; seal, label, and freeze.
TO THAW AND COOK: Thaw chicken overnight in refrigerator. Use aluminum foil to make 5 balls about 2 inches in diameter and place these in the bottom of a 4- to 5-quart slow cooker. Place chicken in slow cooker, resting on the aluminum balls. Cover and cook on low for 8 to 10 hours, until chicken is very tender and glazed.
No Peeking! Don’t lift the lid on your slow cooker while it's cooking. If you’re cooking on low, every time you lift the lid, you’ll need to cook for an additional 20 to 30 minutes to make up for the escaped heat.
