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Juicy and Flavorful Slow Cooker Rotisserie Chicken Recipe

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  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 6–7 hours on low or 3–4 hours on high
  • Total Time: 6 hours 10 minutes to 7 hours 10 minutes on low; 3 hours 10 minutes to 4 hours 10 minutes on high
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Rotisserie Chicken recipe delivers a juicy and flavorful whole chicken cooked effortlessly over several hours for tender meat and rich taste. The chicken is seasoned with a fragrant spice blend, cooked low and slow in the crockpot, then optionally finished under the broiler for crispy skin, mimicking the classic rotisserie style right at home.

Ingredients

Scale

Chicken and Seasoning

  • 1 whole chicken (4–5 pounds), giblets removed
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil

For Stuffing and Cooking Base

  • 1 lemon, halved
  • 1 onion, quartered

Instructions

  1. Prepare the spice rub: In a small bowl, thoroughly mix kosher salt, paprika, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper if using. This blend will coat the chicken and infuse it with rich flavors.
  2. Coat the chicken: Pat the whole chicken dry with paper towels to remove excess moisture. Rub the entire chicken with olive oil for better adherence of the spices, then evenly coat the chicken inside and out with the prepared spice mixture, ensuring the cavity is also seasoned.
  3. Prepare the slow cooker base: Place foil balls or large vegetable chunks such as potatoes or carrots at the bottom of the slow cooker. This elevates the chicken, allowing heat to circulate evenly and preventing it from sitting in its juices.
  4. Cook the chicken low and slow: Place the spiced chicken breast-side up on the base inside the slow cooker. Stuff the cavity with lemon halves and onion quarters to add aroma and moisture. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the internal temperature of the chicken reaches 165°F (75°C), ensuring it’s fully cooked and safe to eat.
  5. Optional crisping step: For a crispy, browned skin reminiscent of rotisserie chicken, transfer the cooked chicken onto a baking sheet and broil in the oven for 3 to 5 minutes. Watch carefully to avoid burning. Allow the chicken to rest for 10 minutes after broiling to let juices redistribute before carving and serving warm.

Notes

  • Using foil balls or vegetables to elevate the chicken helps cook it evenly and prevents soggy skin.
  • Monitoring the chicken’s internal temperature with a meat thermometer is key to perfect results.
  • The broiling step is optional but highly recommended for crispy skin.
  • Leftover chicken can be used in salads, sandwiches, or soups.
  • Adjust cayenne pepper amount to control the heat level or omit for a milder flavor.

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Find it online: https://sweetindulgencescakes.com/juicy-and-flavorful-slow-cooker-rotisserie-chicken-recipe/