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
@ Angela:
I cook it with the rolled up aluminum foil and it works great.
I would recommend defrosting first.
@ Emily:
I just finished preparing this recipe. I kept looking at the picture and the directions that say breast side up. So confusing. Then I read your post that it doesn’t matter. I’m crossing my fingers…can’t wait to taste! Thanks!
Can u put the chicken in frozen? Or best to defrost first??
I need to come to dinner at your house! Sounds delish!
I have a recipe that says to roll up aluminium foil and to place the chicken on. It states that the chicken should not touch the juices that will produce when its cooking. I have not tried it yet but thought you might try it and see how it turns out.
@ Emily:
Yeah, the onion worked great! This turned out so well. I sliced up the breast meat to top some cold sesame noodles, and I’m using the dark meat for some pot pies. I also got some tasty fat and a little less than a cup of intensely flavorful… broth… stock…. chicken juice… whatever. I froze it and I’ll figure out what to do with it later.
Thanks for this recipe!
Hi Sara, The photo is wrong, it should be breast side up, but then other commenters have said they prefer it breast side down. Either way works!
Your recipe says breast side up, but your picture is showing breast side down. Which should it be?
Hi John, I often improvise when I don’t have ingredients. I bet a small onion would work well!