Slow Cooker Buttermilk Brined Chicken

• 4 pounds chicken roaster
• 2 cups buttermilk
• 1/4 cup dark brown sugar packed
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons ground black pepper
• rice pilaf wild, for serving

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. 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. 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 165u0b0F before serving.

chicken roaster, buttermilk, dark brown sugar packed, paprika, garlic, kosher salt, ground black pepper, rice pilaf wild

Taken from www.yummly.com/recipe/Slow-Cooker-Buttermilk-Brined-Chicken-972726 (may not work)