Slow Cooker Buttermilk Brined Chicken

1. 1

   Use a 6-quart slow cooker. In a large zippered plastic bag or covered bowl, combine the chicken with the buttermilk, sugar, 1 tablespoon of the paprika, the garlic powder, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Seal well, and refrigerate for 24 to 48 hours.

2. 2

   Remove the chicken from the bag and discard the marinade. Place the chicken into the insert, breast-side down. Sprinkle the remaining paprika, salt, and pepper on top of the chicken.

3. 3

   Cover, and cook on low for 7 hours, or on high for about 4 hours. Check the temperature with a meat thermometer to ensure the meat has reached an internal temperature of at least 165u00b0F before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.