Description
This Slow Cooker Rotisserie Chicken recipe offers a juicy, tender whole chicken infused with a flavorful blend of herbs and spices. Perfect for an easy, hands-off meal, the chicken cooks low and slow to achieve rotisserie-style tenderness, with an optional step to crisp the skin under the broiler.
Ingredients
Chicken and Seasoning
- 1 whole chicken (3-4 lbs)
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
Aromatics
- 1 lemon, halved
- 4 cloves garlic, smashed
- 1 onion, quartered (optional)
Additional
- 1 cup chicken broth (optional, for extra moisture)
Instructions
- Prepare the Chicken: Pat the whole chicken dry with paper towels to remove excess moisture. This step is essential for achieving crispier skin during cooking.
- Season the Chicken: Rub the entire chicken with olive oil to help the seasoning adhere and promote browning. In a small bowl, mix paprika, onion powder, garlic powder, thyme, rosemary, oregano, salt, and black pepper. Evenly sprinkle this blend all over the chicken, rubbing it well into the skin.
- Add Aromatics: Stuff the chicken’s cavity with the halved lemon, smashed garlic cloves, and optionally, the quartered onion. These aromatics infuse the chicken with deep, savory flavors as it cooks.
- Place in the Slow Cooker: Position the seasoned chicken breast-side up inside the slow cooker. If desired, pour chicken broth into the bottom of the crock to add moisture and prevent dryness, though it can be omitted if you prefer a crisper skin.
- Cook: Cover and cook the chicken on low heat for 6-7 hours or on high for 3-4 hours. Ensure the internal temperature measured at the thickest part of the thigh reaches 165°F (74°C) to confirm doneness.
- Finish (Optional): For crispy skin reminiscent of traditional rotisserie, transfer the cooked chicken to a baking sheet and broil in the oven for 3-5 minutes until the skin crisps up to your preference.
- Rest and Serve: Allow the chicken to rest for 10 minutes after cooking to let the juices redistribute. Carve and serve your delicious homemade rotisserie-style chicken.
Notes
- Patting the chicken dry before seasoning is key for crispy skin if finishing under the broiler.
- The onion inside the cavity is optional but adds an extra layer of flavor and aroma.
- Using chicken broth in the slow cooker prevents drying but may result in softer skin; omit for crispier skin.
- Always check the internal temperature to ensure food safety.
- Broiling is optional but highly recommended if you prefer crisp skin.
- Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
