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
This looks great! I’m gonna try it this weekend. Could I use a small onion instead of the onion powder? I have a bunch of onions that I’m trying to use up. Thanks!
Make this today, breast side down, and it turned out wonderful! Very juicy, not dry. I did stick it under the broiler for a few minutes and the skin got as crispy as in the picture. I was surprised at just how much meat you can get off of one of the little chickens. Thank you for a great recipe, will be doing this from now on. Huge money saver.
So sad! I keep going to make this recipe yet I do not have time! I do not like cooking on high, so I have to do low (personal preference) its 815 now, and my step son has a game we have to leave for by 415… my low is 8 hours lol. Hopefully tomorrow!!
Yes, it makes a ton of juice! I often freeze the liquid to use as “broth.”
@ Emily:
There was alot of water that came from the chicken when it finished so I made gravy. This is the best chicken hands down of any that I have ever made. It fell off the bone and the plate was totally empty
Nope, no water!
Do u not have to add water to the slow cooker?
Did it come out of the crockpot all brown and crispy-looking? Or this some oven-browning after the fact? I’ve never had a chicken come out of the crockpot looking like this…even when I browned it deep golden brown first. It still came out white.
Wow thank you cannot wait to try this!!! I love Rotisserie Chicken and love to use my crockpot!
Hi Angie, Many commenters have said to put the chicken breast side down. The recipe calls for the breast side up. Maybe try both and then see if there is a difference!