Slow Cooker "rotisserie-Style" Chicken

“A nice alternative to store-bought rotisserie chickens. I enjoy cooking , so this is a recipe I make often. After cooking, I toss the skin and freeze cubed meat in 1 cup amounts in plastic bags. When I need "cooked" chicken for a recipe, just reach in the freezer! Great for soups, etc. (You can typically get about 4 cups of meat from 1 bird)”
READY IN:
4hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove package of organs (if present) from chicken and discard. Rinse chicken well, inside and out. Pat dry with paper towels.
  2. Place metal steamer basket (with post removed) in slow cooker & spray with cooking spray.
  3. Season cavity with salt, add onion. Truss chicken (if doing) and rub well with olive oil.
  4. Place chicken "BREAST SIDE DOWN " and sprinkle heavily with seasoning, turn over and place on steamer basket "BREAST SIDE UP" and season well using remaining seasoning.
  5. Cover & cook on HIGH for 4 HOURS.
  6. Let "rest" 15-20 minutes before carving.
  7. ROTISSERIE CHICKEN SEASONING (Makes 1/4 cup = 4 TBSP).
  8. 4 tsp EACH of: Seasoned Salt & Paprika.
  9. 2 tsp EACH of: Brown sugar & Poultry seasoning.
  10. 1 tsp EACH of: Onion Powder & Thyme.
  11. 1/2 tsp EACH of: Garlic Powder, Black Pepper, & Cayenne Pepper.
  12. Blend all ingredients in small food processor OR Mortar & Pestle.
  13. This makes enough for 1 bird. Can create larger batches. Store in air-tight containers.

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