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Slow Cooker Rotisserie Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 32 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Slow Cooker Rotisserie Chicken is a flavorful and easy way to enjoy tender, juicy chicken with a homemade spice rub. The chicken is cooked low and slow in the crockpot to lock in moisture and infused with aromatic lemon, garlic, and onion. For a crispy finish, a quick broil in the oven creates a golden skin, making it perfect for a comforting, hands-off family dinner.

Ingredients

Scale

Chicken and Seasoning

  • 1 whole chicken (3.5 to 4 pounds), giblets removed and patted dry
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder (optional)

Stuffing

  • 1 lemon, halved
  • 4 garlic cloves, smashed
  • 1 onion, quartered

Instructions

  1. Prepare the spice rub: In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and chili powder if using. Mix well to create an even spice blend.
  2. Season the chicken: Rub olive oil evenly all over the chicken’s skin. Generously coat the entire chicken with the spice mixture, making sure to cover all sides thoroughly for maximum flavor.
  3. Stuff the chicken: Place the lemon halves, smashed garlic cloves, and quartered onion inside the chicken cavity to infuse aromatic flavors during cooking.
  4. Prepare the slow cooker: Make a base in the bottom of the slow cooker by shaping 3–4 balls of aluminum foil or using a rack. This keeps the chicken elevated to prevent it from sitting in its juices.
  5. Cook the chicken: Place the chicken on the foil balls or rack inside the slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Cook until the internal temperature reaches 165°F to ensure it is fully cooked and safe.
  6. Broil for crispy skin: For a crispier skin, transfer the cooked chicken to a baking sheet and broil in the oven for 3 to 5 minutes. Watch carefully to avoid burning.
  7. Rest and serve: Let the chicken rest for 10 minutes after broiling to allow the juices to redistribute. Carve and serve warm.

Notes

  • Feel free to add other seasonings like rosemary or smoked paprika for extra flavor complexity.
  • For a low-carb or keto-friendly option, omit the onion inside the cavity.
  • Leftover chicken is excellent for salads, sandwiches, or soups, making great use of any extras.

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Find it online: https://everydaykitchenmeals.com/slow-cooker-rotisserie-chicken-recipe/