How To Make Your Own Rotisserie Chicken
I usually buy Rotisserie chickens for quick meals, but once I learned of this recipe from the Slow Cooker recipe book, I was hooked. Not only does it save money, but it’s delicious. First, rinse the chicken and remove the neck and giblets (you can also buy the chicken with these already removed). Then you prepare the rub, all you need is:
1 broiler/fryer chicken (3.5-4 lbs)
2 Tbsp Paprika
1 1/2 tsp onion powder
2 Tbsp garlic powder or 3 cloves garlic
1 tsp salt
1/2 tsp black pepper
Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side up. I hate the look and feel of raw chicken, but trust me- it will be good when it’s done!
Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees. Wow, how simple is that? You can use the leftover chicken to make a variety of recipes like Chicken and Gnocchi Soup, Quesadillas and Queso Pizza. I made Chicken and Dumplings tonight!
Comment by Kathy on 8 February 2010:
I love my slow cooker! I have a bunch of healthy slow cooker recipes that I post on my blog if you’re interested.
Comment by Crystal @ Simply Being Mommy on 8 February 2010:
Hmmm,that chicken looks yummy! Thanks for the recipe.
Comment by Becca on 8 February 2010:
Ooh, sounds easy. Gonna have to try this one!
Comment by janice on 8 February 2010:
Why do you say to put your chicken in breast side up, when your picture shows it breast side down - just wondering cause I really want to try this recipe.
TIA
Comment by Emily on 8 February 2010:
Hi Janice, you are right
I didn’t even notice. I think I was too caught up in the fact that I didn’t want to touch raw chicken. You want to place the breast side up. The picture I took, is breast side down. I don’t think it matters a whole lot, just make sure your internal temperature is safe.
Comment by Ken on 8 February 2010:
You MIGHT want to cook it breast side down; that would let the juices settle in the driest part of the chicken.
Comment by Emily on 8 February 2010:
Thanks for the tip Ken. The recipe I used said breast side up. I actually did breast side down, like you said. Either way works. Next time I will have to try breast side up and see the difference.
Comment by Jenna on 8 February 2010:
I’ve tried this recipe before. I didn’t think it tasted too much like a rotisserie chicken at all. The flavor just wasn’t quite there. It still tasted good though.
Comment by Emily on 9 February 2010:
It is not as crispy as a rotisserie chicken, but still tastes great. The reason I like it the most is that the leftovers are perfect for a variety of recipes.
Comment by lisa on 9 February 2010:
Could this work with cut up chicken? My family only likes dark meat.
Comment by Mary Russell! on 9 February 2010:
sounds really good and easy, will have to try it.!!
Comment by Memoria on 9 February 2010:
Yes, I’ve heard that breast side down is better, too, b/c the breast is the driest piece of the bird. Nevertheless, the seasoning procedure for this chicken looks absolutely perfect. i’ll be making this soon. The recipe doesn’t call for some type of liquid or foil balls at the base of the crockpot?
Comment by Linda on 10 February 2010:
WOW, this sounds good!
Comment by Laura on 11 February 2010:
Bought my chicken yesterday so I could make today. Love the crockpot, love rotisserie chicken, LOVE EASY!!! We’ll be eating tonight for dinner.
Comment by Karly on 15 February 2010:
I love my slow cooker, but I’ve never thought of putting a whole chicken in there! What a great idea, and the rub you used sounds delicious!
Comment by Laura on 22 February 2010:
The chicken turned out fantastic! I used a fryer chicken (rather than a roaster chicken) and it was as juicy as could be. I don’t think the breat being up or down would have mattered. Thanks for sharing the recipe, Emily!
Comment by ZFrancis on 1 March 2010:
That. Looks. DELICIOUS. It’s well before lunch time, but I may need to step out to grab something a bit early. Thanks for the post!
Comment by Charity Adams on 3 March 2010:
Oh my goodness that looks incredible and how easy. I agree raw chicken creeps me out a little too. I absolutely hate to cut them up. I can’t wait to try this. Thanks for the recipe.
Pingback by Sarah’s Weekly Menu | Whipped Out on 8 March 2010:
[...] Whole Chicken in the Slow Cooker. I already prepped this one, and it’s cooking now so I presume that’s what I’m [...]
Comment by sally on 8 March 2010:
I find that 6-7 hours on low is too long. I haven’t used your recipe yet, but my chicken in a slow cooker was a bit dry for that length of time. I suppose it depends on the size of the chicken. Will have to try your rub though as it sounds delicious. Nice website BTW. Great ideas and recipes. I will be back.
Comment by Emily on 8 March 2010:
Hi Sally, sometimes it depends on your slow cooker as well. If you have an older cooker the time/temp might be off. You should always check to see what temp the chicken is at with a meat thermometor.
Comment by sally on 8 March 2010:
Thanks Emily! Actually, my slow cooker is new. That was the 3rd time I used it since buying it, so maybe I’m not quite used to this particular one yet. And I do have a meat thermometor, but by the time I checked the meat with it, the temp was way up. I did see a suggestion somewhere about slow cooker chicken and that was to buy one with a pop-up thermometer in it. Anyway, I’m going to try again, but use your rub.