Saturday, November 21, 2015

Slow Cooker Rotisserie Chicken

It does not get any easier than this. Less than 5 minutes of prep. Plop it in the slow cooker and your meal is ready when you are set to eat dinner. While I love oven-roasted chicken, that takes a lot more prep and timing and tending. This is an absolute no-brainer. When you remove the chicken from the slow cooker, it will have a soft, seasoned shin. If you want crisp skin, put it under your broiler for 3-5 minutes.

1 whole chicken (4-5 pounds)
1 tablespoon smoked paprika
2 teaspoons salt
1 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
aluminum foil


  1. In a small bowl, whisk together the paprika, salt, pepper, garlic powder and onion powder until combined.  Rub the seasoning mix all over chicken.
  2. Roll up a few small balls of aluminum foil and place them on the bottom of your slow cooker bowl to serve as a "rack" for the chicken, so that it doesn't have to cook in the juices that will accumulate in the bottom of the slow cooker.  Place the chicken on top of the aluminum foil, pressing it down a bit if need be for the lid to fit.  Cover and cook on low for 6-8 hours.
  3. Carefully remove the chicken from the slow cooker. Carve and serve.

Wine pairing: Merlot

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