Slow-Cooker Rotisserie Chicken Recipe Is Genius With Golden Brown, Crispy Skin (7 Ingredients) by Donna John

Skeptical does not even begin to describe my feelings about cooking a "rotisserie" chicken in a slow cooker. After researching different recipes and methods, and reading comments, I came up with a recipe that I wanted to give a chance. Wow! Am I sure glad I did! This slow-cooker rotisserie chicken recipe was so easy to prep, and the chicken came out golden, tender and juicy. This was a definite winner winner "rotisserie" chicken dinner!

Photo credit (all photos): Donna John

This is a wonderful way to prepare a chicken to either eat for dinner with your favorite side dishes or to shred and use in recipes calling for cooked chicken. It takes minutes to prep the chicken and then the slow cooker does the rest of the work. Here is your shopping list so you can try this roasted chicken ASAP: a whole chicken (about 4 pounds), chili powder, smoked paprika, garlic powder, onion powder, parsley flakes and dried thyme.

This low-sodium, gluten-free, high-protein rotisserie chicken may not have been spun around as it cooks, but you wouldn't be able to tell by looking at it or tasting it. This will be in my recipe rotation and in my mind when those whole chickens are on sale. We enjoyed half of the chicken for dinner with side dishes and the other will be used in a chicken casserole and for chicken salad.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 to 4 1/2 hours (high) 7 to 7 1/2 hours (low)
Total Time: 4 1/2 to 7 1/2 hours
Servings: 6

Ingredients

• 1 whole chicken (about 4 pounds), patted dry with paper towels
• 1 teaspoon chili powder
• 3 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons parsley flakes
• 1 teaspoon dried thyme

Here's how to make it: 

1. Roll up four balls of aluminum foil and place them on the bottom of a slow cooker. (If you don't want to use aluminum foil, you could use potatoes and/or carrots, mason jar lids pr whatever you can find to lift the chicken up so it doesn't stew in its own juices.)
   
2. Combine the chili powder, smoked paprika, garlic powder, onion powder, parsley flakes and dried thyme in a small bowl. (Use other seasoning blends and spices on your roasted chicken. Create your own blend or grab some Cajun seasoning, lemon-pepper seasoning, Tuscan seasoning or dry barbecue seasoning. Get creative!)
   
3. Season the entire chicken with salt and black pepper, to taste. Cover the chicken liberally with the seasonings.
   
4. Cover the slow cooker.
   
5. Cook on low heat for 7 to 7 1/2 hours or high heat for 4 to 4 1/2 hours (I cooked mine on low heat). The chicken is done when it reaches 165 degrees F internal temperature. (Until you know how long it'll take your slow cooker to cook the chicken to 165 degrees F, check the temperature with a meat thermometer. All slow cookers are different.)
   
6. Optional Step: If you want crisper skin, remove the chicken carefully to a baking sheet and place under the broiler for 3 to 5 minutes. Watch it close so you don't burn the skin! You could drizzle it with olive oil before broiling, if desired.
   
7. Serve the chicken with desired sides or shred and use in recipes.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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