Crockpot Chicken Gets a Spicy Vibe With Dry Rub

Whisk together paprika, thyme, sage, brown sugar, cayenne pepper, salt, and lemon pepper to make the dry rub.

Sprinkle the dry rub evenly over both sides of the chicken thighs and legs. Pat gently to make the dry rub adhere to the meat.

Remove the 6-quart heat-proof stone crock from the Versaware™ Crock-Pot® base, and rub or spray with vegetable oil. Do not use this method with a standard slow cooker. If you are using a regular slow cooker, brown the chicken in a standard heavy skillet before placing in the slow cooker.

Place the chicken legs and thighs into the crock, skin-side down. Place the crock on the metal rack for use on a cold glass-top stove. Turn the heat to low, then increase to medium heat, and cook until the bottom of the chicken is browned, about 15 to 20 minutes.

Turn the chicken pieces, and brown an additional 5 minutes.

Return the slow cooker to the base.

Cover with the lid and set to "High."

Cook for 2 hours or alternatively, cook on the "Low" setting for 3 1/2 to 4 hours.