Rotisserie Style Chicken in the Crock Pot
Transform your weeknight dinners with this effortless Rotisserie-Style Chicken in the Crock Pot, a flavorful, slow-cooked take on a classic favorite. With just 10 minutes of prep time, this juicy whole chicken is seasoned to perfection with an aromatic blend of paprika, thyme, garlic powder, and onion powder, and cooked until tender in your trusty slow cooker. A clever aluminum foil hack elevates the bird, mimicking that iconic rotisserie effect, while optional lemon and garlic stuffing add an extra layer of zesty, savory goodness. Finish it off under the broiler for irresistibly crisp skin, or serve it straight from the pot for a comforting, fuss-free meal. Perfect for family dinners or meal prep, this slow-cooker rotisserie chicken will be your new go-to recipe for convenience and flavor.
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Recipe Information
Ingredients
- 1 piece Whole chicken (3-4 pounds)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 tablespoon Olive oil
- 1 piece Lemon (optional, for stuffing)
- 2 pieces Garlic cloves (optional, for stuffing)
Instructions
Remove any giblets or neck pieces from the cavity of the chicken and pat it dry with paper towels.
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and dried thyme to make the seasoning blend.
Rub the olive oil all over the chicken, ensuring it is entirely coated.
Sprinkle the seasoning blend evenly over the chicken, including the cavity and under the skin whenever possible.
If desired, place the optional lemon (halved) and garlic cloves inside the cavity for additional flavor.
Roll up 3-4 balls of aluminum foil (each about the size of a golf ball) and place them in the bottom of the slow cooker to create a makeshift rack to elevate the chicken. This allows air circulation and prevents the chicken from sitting in its juices.
Place the seasoned chicken breast-side up on top of the foil balls in the slow cooker.
Cover the slow cooker with its lid and cook on high for 4-5 hours or on low for 7-8 hours, until the chicken reaches an internal temperature of 165°F (74°C) when measured in the thickest part of the breast and thigh.
Carefully remove the chicken from the slow cooker and let it rest for 10-15 minutes before carving.
Optional: For a crispy skin, transfer the chicken to a baking sheet and broil in the oven for 3-5 minutes, watching closely to prevent burning.
Serve the chicken with your favorite sides, and enjoy!
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.9 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 122 mg | 9% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1146 mg | 24% | |
*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.
