Crock Pot Rotisserie Chicken
I am a sucker for a Rotisserie Style Chicken. There is just something about pulling that juicy, flavorful meat right off the drumstick. (Not that I have ever done that in the grocery store parking lot.)
I digress… Where were we…Oh right, the deliciousness of a slow roasted chicken. There are two things that make Rotisserie Chicken so amazing; its flavor and its juiciness. Before the roasters are skewered and sent on their amazing spin in the roasting ovens, they are coated in special herbs and spices or injected with flavor brines. Once they have had their secret sauce added it is time for them to go for a spin.
I’m sure we have all seen the machines in our local grocery or big box store. You know the ones that have all the birds skewered through and sends them spinning around and around, slowly basting themselves in their juices as they turn. I, however, no longer need those big machines to get my Rotisserie Chicken fix and by the time you finish reading this post, neither will you.
When I am looking for a way to cook moist, delicious meat; there is no tool that I turn to more than my slow cooker. This tool will help you create the perfect roasted chicken and it will take you less than 10 minutes to prepare. Imagine coming in from a long day of kid taxiing or work, to find a beautifully prepared roaster that was easy and inexpensive.
In order to show you how easy it is to put together, I filmed how to assemble the perfect roaster. Take a peek, but then come right back to see my three key tips to making a roaster in the crock pot.
Tip #1: Make a Foil Snake- In order to lift your chicken up to roast out of the juices, make yourself a foil snake, and insert it into the bottom of your crock pot. The juices will drain to the bottom and your bird won’t get soggy.
Tip #2: Add aromatics to the bottom of the crock pot to enhance the flavor of your chicken. Carrots, lemons, onions, and fresh herbs; all make great aromatics.
Tip #3: After your chicken has finished cooking in the crock pot remove it to a baking sheet and set it under the broiler for a few minutes to crisp up the skin. You will still have delicious tasting chicken even if you don’t use this tip, but the crispy skin that we all know and love on a Rotisserie Chicken won’t happen without it.
Easy and delicious, two of my favorite adjectives. This dish makes a wonderful weeknight meal with your family as well as a stress free entertaining meal. Give it a try. I think it has the potential to be your new favorite go-to.
P.S. I don’t know how I did life without my Crock Pot. If you don’t have one, it will make life so much easier for you.
- 1 Whole Chicken (about 4-5 lbs.), insides removed
- 5 tsp. Salt
- 2 tsp. Paprika
- 1 tsp. Onion Powder
- 1 tsp. thyme
- 1 tsp. White Pepper
- 1 tsp. Garlic Powder
- ¾ tsp. Cayenne
- ½ tsp. Black Pepper
- 1 Onion, diced
- ½ Cup Carrots, diced
- Fresh herbs or lemon Slices (optional)
- Rinse the chicken thoroughly and pat dry with paper towels.
- In a small bowl, combine salt, paprika, onion powder, thyme, white pepper, garlic powder, cayenne, and black pepper. Rub the seasoning mix all over the chicken.
- Roll out a long aluminum foil snake and coil it along the bottom of the crock pot. This will make a “rack” for your chicken to keep it out of the juices. Add in some aromatics to the bottom of the crock pot. Place the prepared chicken on top of the foil and veggies.
- Cover and cook on low for 4-6 hours or on high for 2.5-3 hours until chicken is cooked through and has reached 160°.
- When chicken is cooked through, removed it to a cookie sheet and place under the broiler for about 5 minutes or until the skin has crisped.