Update- Try the new Slow Cooker Buttered Lemon Herb Rotisserie Chicken version!
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
1/2 tsp. cayenne pepper (optional!)
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!
If you’d like to make “real” Rotisserie Chicken, you can find an inexpensive at-home Rotisserie Convection Ovens
About Emily
@ Kandy:
Put about 4-5 tennis-ball sized pieces of foil on the bottom of your crock pot. Then sit the chicken on top of them.
I have gotten a new crockpot; previously over the years when I have tried to cook chicken in a cp it has always come out sitting in juice and overly soft. Does this chicken not make a ton of juice? It looks delicious, and i would probably put it under the broiler to crisp the skin if it won’t fall apart from cp. Have read about the foil balls previously but have not tried to use them. I admit to having had several cp’s over the years and giving them away because I did NOT like the way meats always seemed to be in a ton of juice after cooking.
Our family LOVED this. This is the only recipe that we’ve liked for meat cooked in the crock pot. Usually, we only bake or grill it. I’m making it for the second time in less than 2 weeks.
Just made this today! It turned out great…. Husband and kids loved it! I had a 3.5 lb chicken and it was in the crock pot on high for 7 hours. I read some of the reviews that said the skin was soft/soggy so I put in the oven for about 20 min (after it was done in the crock pot) to crisp the skin up! I didn’t think the chicken itself was soggy (I didn’t use foil balls) but moist, fall off the bone delicious! I want to spice it up with rosemary and lemon next time!
@ Jennifer:
You may have had too much water in the bottom, and the chicken would create some of its own juices. Next time, roll up 3 or 4 balls of foil, and place those in the water and it will allow the chicken to sit on top of those. It’ll be out of the water and still get the moisture. I tried this trick on a simple chicken breast and it didn’t get soggy but kept it moist and by the time was up it just fell apart and was delicious. Also, change your cook time. Do it on high for less time or low for a longer period of time and just see what works for you. If you get soggy chicken again, just use it in a soup or stew or tacos. Something you can “hide” it in! Good luck!
How long did you cook it Jennifer? Some slow cookers cook super fast, this may be your issue.
I followed the recipe to the letter and it turned ou a soggy disintegrated mess. What did I do wrong? I would love to get it right.
can you use leg quarters?