I usually buy Rotisserie chicken for quick meals, but once I learned of this recipe for Slow Cooker Rotisserie Chicken from the Slow Cooker cookbook, I was hooked. Not only does it save money, but it’s delicious. You can also make so many different meals from the leftovers.
Slow Cooker Rotisserie Chicken
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
First, rinse the chicken and remove the neck and giblets (you can also buy the chicken with these already removed). Then you can prepare the rub. Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Some commenters have preferred a dry rub, but I like the paste.
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! Many commenters have tried this and recommend placing rolled up balls of aluminum foil under your chicken so it doesn’t cook in it’s juice. This will help cook a little more sturdier like true rotisserie chickens and not fall apart after it’s cooked.
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 on a meat thermometer. 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 Oven for under $100!