Description
This Slow Cooker Rotisserie Chicken recipe offers a juicy and flavorful whole chicken cooked effortlessly in a slow cooker. Seasoned with a blend of herbs and spices, and finished under the broiler for crispy skin, it’s a perfect hands-off meal that feels like rotisserie style without the need for special equipment.
Ingredients
Scale
Chicken and Seasoning
- 1 whole chicken (about 4 pounds)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Stuffing and Preparation
- 1 lemon, quartered
- 4 cloves garlic, smashed
- 1 onion, quartered
Additional
- 4 balls of aluminum foil or thickly sliced onion rounds (to elevate the chicken in the slow cooker)
Instructions
- Prepare the Chicken: Pat the whole chicken dry thoroughly with paper towels to ensure the skin crisps up later. Rub olive oil all over the chicken surface to help the seasoning stick and promote browning.
- Season Generously: Mix salt, black pepper, paprika, garlic powder, onion powder, thyme, and rosemary. Sprinkle and rub this seasoning blend evenly all over the chicken, making sure to cover every part well for maximum flavor.
- Stuff the Cavity: Place the quartered lemon, smashed garlic cloves, and quartered onion inside the chicken cavity. This infuses the chicken from within with aromatic citrus and garlic flavors during cooking.
- Elevate the Chicken: Create a bed at the bottom of the slow cooker using either four tight balls of aluminum foil or thick onion slices. This keeps the chicken elevated above the drippings and allows even cooking.
- Cook in Slow Cooker: Set the chicken breast-side up on top of the foil balls or onion slices. Cover the slow cooker with its lid and cook on low heat for 6 to 7 hours, or on high for 4 to 5 hours. The chicken is done when its internal temperature reaches 165°F (75°C).
- Broil for Crispy Skin: For a crispy and golden-brown skin finish, transfer the cooked chicken to a baking sheet and place it under the broiler for about 3 to 5 minutes. Watch carefully to avoid burning.
- Rest and Serve: Let the chicken rest for at least 10 minutes after broiling. This resting time allows juices to redistribute, resulting in tender and moist meat. Carve and serve as desired.
Notes
- Save the cooking juices left in the slow cooker to make a delicious quick gravy.
- Leftover chicken is ideal for sandwiches, salads, or adding to soups for extra protein and flavor.
