Slow Cooker Rotisserie Style Memphis Chicken
Experience the bold, smoky flavors of the South with this Slow Cooker Rotisserie-Style Memphis Chicken, an effortless way to enjoy tender, juicy chicken infused with a perfectly balanced Memphis-style dry rub. Featuring pantry staples like paprika, brown sugar, garlic powder, and a touch of cayenne pepper for heat, this recipe combines convenience with gourmet flair. The slow cooker works its magic, while a quick broil at the end ensures irresistibly crispy skin. A fresh halved lemon tucked inside the cavity keeps the chicken moist and adds a pop of citrus brightness. Ideal for busy weeknights or a weekend gathering, this foolproof recipe delivers all the satisfaction of rotisserie-style chicken, right at home. Pair it with classic barbecue sides for an unforgettable meal!
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Recipe Information
Ingredients
- 1 5-6 lbs Whole chicken
- 2 tablespoons Paprika
- 1 tablespoon Brown sugar
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dry mustard
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Olive oil
- 1 Lemon
Instructions
Rinse the whole chicken under cold running water, removing any giblets if included. Pat it completely dry with paper towels.
In a small bowl, prepare the Memphis-style rub by mixing together the paprika, brown sugar, chili powder, garlic powder, onion powder, salt, black pepper, dry mustard, and cayenne pepper.
Drizzle the olive oil over the chicken and rub it in thoroughly, ensuring the entire surface of the chicken is coated.
Sprinkle the spice rub mixture evenly over the chicken, massaging it into the skin and crevices to ensure full flavor penetration.
Cut the lemon in half and place both halves into the cavity of the chicken for added moisture and a hint of citrus flavor during cooking.
Create a bed at the bottom of your slow cooker with 3-4 rolled-up balls of aluminum foil or a heat-safe trivet to elevate the chicken. This prevents the chicken from sitting in its juices and allows for a rotisserie-style effect.
Place the coated chicken breast-side up on the foil balls or trivet within the slow cooker.
Cover the slow cooker with its lid and cook on low for 5 hours or until the internal temperature of the chicken reaches 165°F (74°C). Use a meat thermometer for accuracy.
Once done, carefully transfer the chicken to a baking sheet lined with foil. Broil in the oven for 3-5 minutes to crisp up the skin, if desired.
Let the chicken rest for 10 minutes before carving. Serve with your favorite sides and enjoy!
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 12.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1031 mg | 22% | |
*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.
