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
Emily wrote:
have my chicken in the crockpot now . can’t wait for it to get done. this is such a easy dish to make and best of all you can let it cook all night for dinner the next night. going to start doing more with the crockpot meals
Hi Barb, Just add a few Tablespoons until you get a paste consistency.
You stated to rub paste on chicken but no where do you state how much water to add
to get the paste you have to something wet to make the paste
Yes, the photo is wrong. If you read the comments, many readers have great suggestions!
This is not a criticism. But your instructions say to put the chicken in breast side up and your pic shows back side up. Just want to clear up any confusion. May I also recommend using less salt… Having said all that… you are a wonderful person for sharing this… it does look very good!
How did you make the skin crispy?
@ Rachel:
Hi i would think you could use it with any chicken parts or quantity for that matter as long as u have the room.
@ Rachel: I didn’t write the recipe, but I’ve cooked a LOT of chicken and since it’s been a while since your question, I hope this helps. Chicken thighs can be used as a substitute in almost any recipe for whole chicken. I have plans to make this recipe today with a package of thighs, and my only concern is that they are the boneless ones. Bone-in meats tend to be more flavorful and tender, although the slow cooker addresses these concerns pretty well. They’ll probably cook a little faster. The other thing I’ll need to do, for that lovely dry-baked edge, will be to elevate the meat above the juices. That will be a great win-win because you KNOW those juices will be a hugely flavorful addition to a lot of things!!
I love Rotisserie chicken and this sounds like a Great way to make it, and cheaper…What I don’t understand is you wrote to put the chicken in breast up, though your picture shows the chicken breast side down. I am not very educated using a Slow Cooker and know chicken can become dry easily, would cooking it breast side down make it less dry?
Can this be made with only thighs?