Adapted from busy-mommy.com
broiler/fryer chicken (3.5-4 lbs)
tsp. cayenne pepper (optional!)
tsp onion powder
Tbsp garlic powder or 3 cloves garlic
tsp black pepper
How To Make Your Own Rotisserie Chicken | Busy Mommy: An Iowa Mom Blog How To Make Your Own Rotisserie Chicken 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. Comments: I have gotten a new crockpot; previously over the years when I have tried to cook chicken in a cp it has always come out sitting in juice and overly soft. Does this chicken not make a ton of juice? It looks delicious, and i would probably put it under the broiler to crisp the skin if it won’t fall apart from cp. Have read about the foil balls previously but have not tried to use them. I admit to having had several cp’s over the years and giving them away because I did NOT like the way meats always seemed to be in a ton of juice after cooking. You may have had too much water in the bottom, and the chicken would create some of its own juices. Next time, roll up 3 or 4 balls of foil, and place those in the water and it will allow the chicken to sit on top of those. It’ll be out of the water and still get the moisture. I tried this trick on a simple chicken breast and it didn’t get soggy but kept it moist and by the time was up it just fell apart and was delicious. Also, change your cook time. Do it on high for less time or low for a longer period of time and just see what works for you. If you get soggy chicken again, just use it in a soup or stew or tacos. Something you can “hide” it in! Good luck!