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
Could this work with cut up chicken? My family only likes dark meat.
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.
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.
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.
You MIGHT want to cook it breast side down; that would let the juices settle in the driest part of the chicken.
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.
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
Ooh, sounds easy. Gonna have to try this one! :)
Hmmm,that chicken looks yummy! Thanks for the recipe.
I love my slow cooker! I have a bunch of healthy slow cooker recipes that I post on my blog if you’re interested.