Description
This Crockpot Rotisserie Chicken recipe offers a simple and convenient way to prepare a whole, juicy chicken with a flavorful seasoning mix. The chicken is slow-cooked on a bed of vegetables or foil balls to keep it elevated from the juices, resulting in tender meat with the option to finish under the broiler for a crispy skin. Perfect for an effortless, comforting meal.
Ingredients
Scale
Chicken and Seasoning
- 1 4-5 pound whole chicken
- 2 teaspoons olive oil
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Base for Chicken
- A few handfuls of hearty vegetables (such as halved potatoes, onions, or peeled carrots) OR rolled up balls of tin foil
Instructions
- Mix Seasonings: In a small bowl, combine the paprika, salt, garlic powder, onion powder, and black pepper thoroughly to create the seasoning mix for the chicken.
- Prepare Crockpot Base: Line the bottom of the crockpot with hearty vegetables or shape a few balls of tin foil. This creates a platform that keeps the chicken elevated about an inch or two off the bottom of the pot, preventing it from sitting in its own juices during cooking.
- Prepare the Chicken: Rinse the whole chicken under cold water, then remove the giblets from inside. Pat the chicken dry completely with paper towels to ensure the seasoning sticks well.
- Season the Chicken: Rub olive oil evenly all over the chicken, then sprinkle the prepared seasoning mixture all over, coating the entire surface.
- Cook in Crockpot: Place the seasoned chicken on the vegetable or foil base inside the slow cooker. Cover with the lid and cook on low heat for 6 to 7 hours, allowing the chicken to become tender and fully cooked.
- Optional Broiling for Crisp Skin: If you prefer crispy skin, transfer the cooked chicken to a sheet pan and place under the oven broiler for 3 to 5 minutes, watching carefully to avoid burning. This step creates a delicious, golden-brown crust on the skin.
- Rest and Serve: Allow the chicken to rest a few minutes until it is cool enough to handle. Carve and enjoy this flavorful, moist rotisserie-style chicken.
Notes
- Using vegetables like potatoes or carrots as a base prevents the chicken from sitting in its own juices, enhancing flavor and texture.
- If vegetables are unavailable, tin foil balls can be used to elevate the chicken.
- Broiling at the end is optional but recommended for crispy skin.
- Ensure the chicken is thoroughly cooked by checking internal temperature reaches 165°F (74°C).
- This recipe works well with any whole chicken weighing between 4 to 5 pounds.
- Leftover chicken can be stored in the refrigerator for up to 3 days or frozen for longer storage.
