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
You say to put the chicken in breast side up? But in the picture it’s breast side down. Was that a type-o?
@ Iva:
I would think if the skin isn’t crispy, or not crispy enough for your liking, that throwing (not literally) under the broiler for a few minutes would work. and, I think placing it breast down would make for a much moister bird… same goes for a turkey during the holidays (or whenever).. it’s not as picture perfect like the magazines, but the breast meat is super moist due to the juices from the thighs constantly seeping down thru the breast. hope that helps!
and to make it even BETTER, brine your birds 24 hrs first(which I do for all if I have time or think ahead)… makes for incredible juice and taste.
How does the chicken skin turn out? Is it crispy like rotisserie chicken or is it more of a wet skin?
Recipe says place in crockpot breast side up. Picture shows breast side down. Which is best? I would like to try this.
I just made this. We can barely keep our hands out the pot to save it for tomorrow’s dinner! Awesome
Hi.
Breast down. Dark meat is moist and takes longer to cook. White dries out usually by the time dark is done. SOOO, if you cook it breast side down all the wonderful juices of the dark will keep the white moist.
Yum. All this is making me hungry…….I think I’ll run home and start something in MY crock pot.
:-)
Mine is in the crock pot right now. Can’t wait to try it!! My husband didn’t want me to buy a crock pot because he thought that he wouldn’t eat anything cooked in one – so I am making the FIRST meal in my brand new crock pot one he will eat!
Emily,
The chicken is in the crock pot right now… can’t wait to try it. Am I crazy or is the picture of your bird breast side down? I may’ve read the recipe incorrectly… but I thought you wanted it breast side up. Anyway… I’ve tried this same rub/paste in a BBQ grill version and it turned out wonderfully… hoping the crockpot will yield the same results. Thanks for sharing!!!
~ K
In the directions it says to put it in breast side up but in your picture its breast side down…. Which should I do?
@ sarah: That’s too bad! How long did you cook it? Did you let it boil in it’s juices? It could be because of several factors..