Everyone, especially busy moms love shortcuts when it comes to meal time. That’s probably why those grocery store rotisserie chickens are so popular. In stores near me they are around $7 for a rotisserie chicken, but I can buy a pretty large uncooked whole chicken when it’s on sale for about $3.50.
I posted how to make your own rotisserie chicken back in 2010 and it’s been one of my most-read posts. I love how so many people made it and then came back to gave their opinion. With those suggestions I think I made an even more delicious slow cooker “rotisserie chicken,” this go around.
Some complaints about the previous recipe is the skin wasn’t crispy enough like a regular rotisserie chicken. Cooking a whole chicken in the slow cooker will not produce the exact same results as a regular rotisserie, but you can get pretty darn close by doing two things (suggested by you, the readers): 1) ball up several aluminum foil balls and place them under the chicken to prevent it cooking in it’s broth 2) at the end of cooking, place the chicken under the broiler for a few minutes.
Slow Cooker Buttered Lemon Herb Rotisserie Chicken
1 whole chicken 3.5-4 lbs.
2 lemons, sliced
1 stick of butter, room temperature
4 sprigs of fresh rosemary
2 Tbl. minced garlic
1 tsp onion powder
1.5 tsp. pepper
1 tsp. salt
1. First, chop up two sprigs of the rosemary. Combine with the butter, garlic, onion powder, salt and pepper. Mash together to create a paste.
2. Rub the chicken with the butter mixture, including beneath the skin and inside the chicken. Same thing with the lemons. Be sure to place them inside the chicken and underneath the skin.
3. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours.