Crock Pot Rotisserie Chicken
Transform your weeknight dinner routine with this flavorful and juicy Crock Pot Rotisserie Chicken, a hassle-free alternative to store-bought rotisserie chicken. This recipe combines a perfectly seasoned whole chicken with a blend of savory spices like paprika, garlic powder, and thyme, all complemented by the fresh aroma of lemon-stuffed aromatics. Slow-cooked over a bed of carrots, celery, and onions, the chicken becomes irresistibly tender while the vegetables soak up every drop of the rich, savory juices. With just 15 minutes of prep, your crock pot does all the heavy lifting, and a quick broil at the end achieves that beautiful golden, crispy skin. Whether you’re serving it as a comforting family meal or shredding it for soups, salads, or sandwiches, this recipe is as versatile as it is delicious. Keywords: crock pot rotisserie chicken, slow cooker chicken recipe, whole chicken in crock pot, easy dinner ideas, juicy rotisserie chicken.
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 2 tsp Salt
- 1 tsp Black pepper
- 1.5 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried parsley
- 1 tsp Dried thyme
- 1 tbsp Olive oil
- 1 whole Lemon
- 4 pieces Garlic cloves
- 3 pieces Carrots
- 2 pieces Celery stalks
- 1 whole Onion
Instructions
Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels.
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, dried parsley, and dried thyme to create a spice rub.
Rub the chicken all over with olive oil to help the spices stick, then evenly coat it with the spice rub. Be sure to season the cavity of the chicken as well.
Cut the lemon in half and place both halves inside the cavity of the chicken, along with the garlic cloves (lightly smashed).
Cut the carrots, celery, and onion into large chunks. Layer these vegetables on the bottom of the crock pot to serve as a base for the chicken and to add flavor.
Place the seasoned chicken breast-side up on top of the vegetables in the crock pot.
Cover the crock pot with its lid and cook on HIGH for 4 hours or LOW for 7-8 hours, until the chicken reaches an internal temperature of 165°F (75°C) in the thickest part of the breast and thigh.
For a golden, crispy skin, transfer the cooked chicken to a baking sheet and place it under the oven broiler for 3-5 minutes. Watch it carefully to avoid burning.
Let the chicken rest for 10 minutes before carving. Serve with the cooked vegetables or sides of your choice.
Nutrition Facts
Calories |
4692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.0 g | 336% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1597 mg | 532% | |
| Sodium | 5574 mg | 242% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 20.7 g | ||
| Protein | 497.5 g | 995% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 5495 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
