Rotisserie Chicken at Home

By Pattywak

I usually buy Rotisserie chickens for quick meals, but once I learned of this recipe from the Slow Cooker recipe book, I was hooked. Not only does it save money, but it’s delicious. First, rinse the chicken and remove the neck and giblets (you can also buy the chicken with these already removed). Then you prepare the rub, all you need is:

Ingredients

• 1 broiler/fryer chicken (3.5-4 lbs)
• 2 Tbsp Paprika
• 1/2 tsp. cayenne pepper (optional!)
• 1 1/2 tsp onion powder
• 2 Tbsp garlic powder or 3 cloves garlic
• 1 tsp salt
• 1/2 tsp black pepper

Preparation

Step 1

Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side up. I hate the look and feel of raw chicken, but trust me- it will be good when it’s done!

Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees. Wow, how simple is that? You can use the leftover chicken to make a variety of recipes like Chicken and Gnocchi Soup, Quesadillas and Queso Pizza. I made Chicken and Dumplings tonight!

The key to tender, juicy, super yummy chicken from the crock is to put the bird in BY ITSELF. I repeat, DO NOT put any liquid in the crock with your chicken, or the meat will come out tough. If the chicken is sitting in a puddle, that puddle will eventually boil in your crock, and you will essentially be making boiled chicken, rather than slow roasted moist delicious ‘this must have taken you hours’ but was actually oh-so-easy fabulous melt in your mouth chicken. I’ve done whole chickens in the crock for years, in fact I have been crocking everything for ages! So easy, so yummy. Trust me- you won’t be disappointed!









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