Slow Cooker Rotisserie Chicken is perfect for a flavorful, tender meal without the hassle of using an oven. This slow-cooked chicken comes out incredibly juicy, with a blend of smoky spices, and the option to crisp the skin in the broiler at the end for a perfect finish.
Ingredients:
- 1 whole chicken (about 4 lbs.) – neck and giblets removed
- 1 teaspoon chili powder
- 3 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt (adjust to taste)
Instructions:
1. Prepare the Slow Cooker:
Spray your slow cooker with cooking spray to prevent sticking. Take four small pieces of aluminum foil and roll them into balls. Place the foil balls at the bottom of the slow cooker to act as a rack for the chicken. This helps keep the chicken elevated, ensuring it doesn’t sit directly in its juices while cooking.
2. Prepare the Chicken:
Remove the neck and giblets from the chicken if they’re included. Rinse the chicken thoroughly with cold water and then pat it dry with paper towels. A dry chicken ensures the seasoning sticks better and will help in achieving crispier skin if you choose to broil later.
3. Season the Chicken:
In a small bowl, combine the chili powder, smoked paprika, garlic powder, dried parsley, dried thyme, black pepper, and salt. Mix thoroughly until all the spices are well combined. Rub the spice mixture generously over the entire chicken, making sure to get into every nook and cranny, including under the skin if possible, for maximum flavor.
4. Slow Cook the Chicken:
Place the seasoned chicken breast-side up on top of the aluminum foil balls in the slow cooker. Cover the slow cooker with its lid and set the temperature:
- Low setting: Cook for 7-7.5 hours
- High setting: Cook for 4-4.5 hours
The chicken is done when it reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. Be sure to test the thickest part of the chicken, such as the breast or thigh, to ensure it’s fully cooked through.
5. Remove and Serve:
Carefully remove the chicken from the slow cooker. Since it’s extremely tender, it might fall apart as you lift it, so handle with care. You can serve the chicken directly at this point if you prefer a juicy, fall-apart texture.
6. Optional: Crisp the Skin:
For those who love crispy skin, transfer the chicken to a baking sheet. Place the chicken under the broiler in your oven for 3-5 minutes until the skin becomes golden brown and crispy. Keep an eye on it as it broils quickly!
Serving Suggestions:
Serve the Slow Cooker Rotisserie Chicken with a side of roasted vegetables, mashed potatoes, or a fresh salad. It’s versatile enough to pair with any side dish, making it a great option for a weeknight meal or Sunday dinner. The leftover chicken is also perfect for sandwiches, wraps, salads, or soups.
Helpful Tips:
- Season Under the Skin: For even more flavor, carefully loosen the skin over the breast and thighs, and rub the seasoning directly onto the meat under the skin. This helps the seasoning penetrate deeper into the chicken.
- Juicy Leftovers: If you plan to have leftovers, store the chicken with some of its juices to keep the meat moist. The leftover rotisserie chicken can be refrigerated for up to 3 days or frozen for longer storage.
- Foil Rack Tip: The foil balls elevate the chicken, but if you prefer, you can also use thickly sliced onions or vegetables like carrots and celery as a base for the chicken. These will flavor the juices and can be served as a side.
- Crispy Skin Shortcut: If you know you want crispy skin from the start, you can rub a little bit of butter under the skin before seasoning. This adds moisture and helps the skin crisp up during broiling.
- Low and Slow for Tenderness: Cooking the chicken on low for 7-7.5 hours yields the most tender and juicy results, so if you have time, opt for the low setting.
Nutritional Information (Per Serving):
- Calories: 330 kcal
- Fat: 18g
- Carbohydrates: 1g
- Protein: 40g
Total Time:
- Prep Time: 10 minutes
- Cook Time: 4-7 hours (depending on slow cooker setting)
- Optional Broil Time: 3-5 minutes
- Total Time: 4 hours 10 minutes to 7 hours 15 minutes
Enjoy your homemade Slow Cooker Rotisserie Chicken—a flavorful and easy-to-make dish that rivals any store-bought version! Whether you prefer juicy, tender chicken or a crispy-skinned delight, this recipe will satisfy all tastes.
Recipe Card
Slow Cooker Rotisserie Chicken
Ingredients
- – **1 whole chicken** about 4 lbs. – neck and giblets removed
- – **1 teaspoon chili powder**
- – **3 teaspoons smoked paprika**
- – **1 teaspoon garlic powder**
- – **2 teaspoons dried parsley**
- – **1 teaspoon dried thyme**
- – **½ teaspoon freshly ground black pepper**
- – **1 teaspoon salt** adjust to taste
Instructions
1. Prepare the Slow Cooker:
- Spray your slow cooker with cooking spray to prevent sticking. Take four small pieces of aluminum foil and roll them into balls. Place the foil balls at the bottom of the slow cooker to act as a rack for the chicken. This helps keep the chicken elevated, ensuring it doesn’t sit directly in its juices while cooking.
2. Prepare the Chicken:
- Remove the neck and giblets from the chicken if they’re included. Rinse the chicken thoroughly with cold water and then pat it dry with paper towels. A dry chicken ensures the seasoning sticks better and will help in achieving crispier skin if you choose to broil later.
3. Season the Chicken:
- In a small bowl, combine the chili powder, smoked paprika, garlic powder, dried parsley, dried thyme, black pepper, and salt. Mix thoroughly until all the spices are well combined. Rub the spice mixture generously over the entire chicken, making sure to get into every nook and cranny, including under the skin if possible, for maximum flavor.
4. Slow Cook the Chicken:
- Place the seasoned chicken breast-side up on top of the aluminum foil balls in the slow cooker. Cover the slow cooker with its lid and set the temperature:
- – **Low setting:** Cook for 7-7.5 hours
- – **High setting:** Cook for 4-4.5 hours
- The chicken is done when it reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. Be sure to test the thickest part of the chicken, such as the breast or thigh, to ensure it’s fully cooked through.
5. Remove and Serve:
- Carefully remove the chicken from the slow cooker. Since it’s extremely tender, it might fall apart as you lift it, so handle with care. You can serve the chicken directly at this point if you prefer a juicy, fall-apart texture.
6. Optional: Crisp the Skin:
- For those who love crispy skin, transfer the chicken to a baking sheet. Place the chicken under the broiler in your oven for **3-5 minutes** until the skin becomes golden brown and crispy. Keep an eye on it as it broils quickly!