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Juicy and Flavorful Slow Cooker Rotisserie Chicken Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
  • Total Time: 6 hours 10 minutes to 7 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
  • Yield: 4 to 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Juicy and Flavorful Slow Cooker Rotisserie Chicken recipe delivers tender, juicy chicken with robust seasoning using a slow cooker method. Featuring a blend of paprika, garlic, onion powders, and herbs, this meal is effortlessly cooked low and slow to achieve classic rotisserie flavor at home. The optional broil step crisps the skin perfectly for a restaurant-quality finish.

Ingredients

Scale

Chicken and Seasoning

  • 1 whole chicken (4–5 pounds), giblets removed
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil

For Stuffing and Elevation

  • 1 lemon, halved
  • 1 onion, quartered
  • Foil balls or large vegetable chunks (for elevating chicken in slow cooker)

Instructions

  1. Prepare the spice mix: In a small bowl, combine kosher salt, paprika, garlic powder, onion powder, dried thyme, black pepper, and optional cayenne pepper. Mix thoroughly to create a well-balanced seasoning blend.
  2. Season the chicken: Pat the whole chicken dry using paper towels to ensure the seasoning adheres well. Rub the chicken all over with olive oil, then coat liberally and evenly with the prepared spice mixture, including inside the cavity for full flavor penetration.
  3. Set up the slow cooker: Place foil balls or large chunks of vegetables at the bottom of the slow cooker. This elevation prevents the chicken from sitting in liquid and promotes even cooking and browning.
  4. Cook the chicken: Place the seasoned chicken breast-side up on top of the foil or veggies. Stuff the cavity with lemon halves and onion quarters to infuse flavor and moisture. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the internal temperature reaches 165°F (74°C) measured with a meat thermometer.
  5. Finish under the broiler: To crisp the skin, transfer the cooked chicken to a baking sheet and broil on high for 3 to 5 minutes, watching closely to avoid burning. This gives a deliciously crispy skin reminiscent of rotisserie chicken.
  6. Rest and serve: Let the chicken rest for 10 minutes after broiling to allow juices to redistribute. Carve and serve warm for a flavorful, juicy meal.

Notes

  • Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for food safety.
  • Foil balls or vegetables as a base help airflow and prevent soggy bottoms during slow cooking.
  • Broiling is optional but recommended for perfect crispy skin.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • Adjust cayenne pepper to your spice preference or omit for mild flavor.

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Find it online: https://fasttastykitchen.com/juicy-and-flavorful-slow-cooker-rotisserie-chicken-recipe/