Slow Cooker Rotisserie Style Memphis Chicken
photo by Sageca
- Ready In:
- 5hrs 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 whole chicken
-
Rub Ingredients
- 1 tablespoon paprika
- 1 tablespoon packed brown sugar
- 1 tablespoon white sugar
- 1⁄2 teaspoon salt
- 1 teaspoon celery salt
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- aluminum foil, rolled into 7 or8- 1 inch balls
directions
- Roll aluminum foil into balls and add to bottom of your crockpot.
- Rinse and pat dry whole chicken, then rub dry ingredients all over the chicken, be sure to rub some inside the cavity as well.
- Set chicken on top of foil balls and set slowcooker to high and cook for 8 hours;this is for a 4-5 pound. I cooked mine; 3 pounds for 5 hours.
- Cooking time depends on the size of your chicken.
- Remove chicken and set aside.
- Mix chicken drippings with powdered chicken gravy mix for an excellent sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I've made this several times now and it's always a huge hit. I get sooo many compliments when I do this for company. Sometimes I crisp the skin in the oven before serving...I find the cooking time too long though so I cut that down. It's moist and falls off the bone and makes a very flavorful gravy. Thanks for sharing!
-
I've never cooked a whole chicken in my slow cooker before but I thought it sounded like a pretty cool idea so I gave it a try. I had a 4 pound chicken and after 4 hours it was dry so you really need to watch your cooking times as they will vary depending on your cooker. This is definitely not a meal to turn on before work to have a home cooked meal when you return that evening as it really does need to be watched. We thought that the paprika really overpowered here so the rub for my family was not a favorite.
-
Awesome easy way to cook a whole chicken. The dry rub created a brown crusty appearance and the aroma was divine! I followed the rub exactly, except I removed most of the chicken skin first, then rinsed and dried the bird. I added 1/2 an onion and a handfull of fresh parsley and cilantro (had on hand!) that I stuffed into the cavity. I have a new crockpot with a temperature probe and it cooked the 5.5 lb chicken in about 5 hours. Terrific gravy, juicy tender chicken. Thanks for this winner!
-
We enjoyed this, though at we needed to tweak it a little bit. For some reason, the paprika really powered through the other seasonings, so we adjusted everything to taste. I made a gravy with the drippings by adding a little chicken stock, soy sauce, Worcestershire, pepper, and garlic powder, thickened with mashed potato flakes, and DH decided it was perfect with the gravy poured over the top. Thanks for posting, we'll behaving this again.
see 3 more reviews
Tweaks
-
Oh Sage... this was fantastic!! Juicy, tasty... amazing! The only changes I made ingredient-wise was to omit the salt, and used chili powder in place of the cayenne, as we don't care for it. Lots of juice, plenty to make gravy. I also cooked it for about 2 hours on low, then in high for about 2 hours, then to low to finish, about another hour and a half. Thanks so much for posting! I'll be making this again and again.
RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!