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
The Queso Pizza recipe link doesn’t work :(
I cooked a 3 pound chicken today, breast side down just as the recipe states on high for 3 1/2 hours and it was perfect!
Am I able to do this with just thighs? And if so how long would I need to cook them for?
I was wondering if this could be made with just thighs? I have lots on hand and need something to do with them. If so how long should I cook them?
yummm,can’t wait to try this! thanks for sharing.
Made this last Sunday for supper. It was great and supper easy. I used a crock pot liner instead of spraying the crock pot. Easy clean up !! A great recipe for these HOT summer days !!
I hate the feeling of raw chicken…not to mention the smell it leaves on your hands. I bought a box of disposable surgical gloves at the pharmacy and put them on. When I take them off, they will be inside out. I put a little bit of dish detergent in each glove, a small amount of water, twist the cuff of the glove together and shake, washing the chicken uck away. This also makes it possible to re-use the gloves a couple of times before tossing them. I just stick them over the handles of my faucet to help air dry them before putting away.
I was reading over some of the comments about the chicken being dried out. The chicken should be cooked with the breast side up, not down to keep it nice and moist. Hope this helps!
Hi Elissa, some commenters have suggested the foil method- placing the chicken on top of balls of foil. Many crock pots cook very differently. Try cooking at a lower temp for a longer time? Use a meat thermometer to check doneness. Maybe even try a larger chicken?
I loved the flavor on this recipe and the simplicity of it, but mine came out really dry and I’m not sure what I did wrong. I had a 3.25 pound chicken, and I cooked it the way shown in the picture (which from all the comments I’m assuming is breast side down) on high for about 4.5 hours, and the breast meat came out extremely dry. The meat that sat in the juices was delish, but the rest was dry. Maybe cooking it breast side up would have made it juicy? Any suggestions would be helpful. Thanks!