Crock Pot Rotisserie Style Chicken
Transform your weeknight dinners with this juicy and flavorful Crock Pot Rotisserie Style Chicken, an effortless homemade take on the classic store-bought favorite. Perfectly seasoned with a savory blend of paprika, garlic powder, onion powder, thyme, rosemary, and black pepper, this slow-cooked whole chicken becomes fall-off-the-bone tender as it simmers over aromatic layers of onion, garlic, and fresh lemon. The slow cooker does all the hard work, filling your kitchen with irresistible aromas while you go about your day. For an extra touch of perfection, finish the chicken under the broiler for a crispy, golden skin. Ready in just 15 minutes of prep and ideal for a variety of side dishes, this delicious crock pot chicken is perfect for family dinners, meal prep, or a stress-free holiday feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 4-5 pound bird Whole chicken
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Olive oil
- 1 medium-sized Yellow onion
- 4 whole cloves Garlic cloves
- 1 medium-sized Lemon
Instructions
Clean and pat dry the chicken with paper towels, removing any giblets from the cavity.
In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper.
Rub the entire surface of the chicken, both inside and out, with olive oil to help the spice blend adhere.
Coat the chicken thoroughly with the spice blend, ensuring an even application.
Cut the onion into large chunks and place them in the bottom of the crock pot to create a base for the chicken to sit on.
Smash the garlic cloves with the side of a knife to release their flavor and add them to the crock pot.
Slice the lemon in half and insert both halves into the cavity of the chicken.
Place the seasoned chicken, breast-side up, on top of the onion and garlic layer in the crock pot.
Cover the crock pot with its lid and cook on Low for 5-6 hours, or until the internal temperature of the thickest part of the chicken (breast and thigh) reaches 165°F (74°C).
Once cooked, carefully remove the chicken from the crock pot (it will be very tender) and transfer to a baking sheet if you want to crisp the skin.
Optional: Broil the chicken in the oven for 3-5 minutes at high heat to achieve a golden, crispy skin.
Let the chicken rest for 10 minutes before carving. Serve with your favorite sides and enjoy!
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3704 mg | 161% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.7 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 874 mg | 19% | |
*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.
