Slow Cooker Chicken {Whole Rotisserie Style}
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 hrs
-
Total Time
5 hrs 10 mins
-
Servings
7
-
Course
Main Course
-
Cuisine
American
Slow Cooker Chicken {Whole Rotisserie Style}
Description
By seasoning a whole 6-pound chicken with a mixture of paprika, garlic powder, onion powder, thyme, rosemary, celery seed, turmeric, salt, and freshly ground pepper, this recipe mimics the flavor profile of rotisserie chicken. The chicken is placed inside a slow cooker and cooked on high for 4 to 5 hours (or low for about 8), until the internal temperature reaches 165°F, ensuring it is thoroughly cooked and safe to eat.
The slow cooking process allows flavors from the spices to infuse into the meat while keeping the chicken moist and tender. This method requires no oven or constant attention, making it convenient for home cooks. Resting the chicken for five minutes before slicing helps retain juices for a more satisfying texture.
This chicken can be served warm with sides or used in other dishes requiring cooked chicken. The seasoning blend creates a balanced, herby, slightly smoky flavor that complements the natural taste of the chicken without overwhelming it.
Ingredients
- 1 (6 lb) chicken whole
- 1 1/2 tsp paprika
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 1/2 tsp celery seed
- 1/4 tsp Turmeric (optional)
- salt freshly ground
- black pepper freshly ground
Instructions
- Remove giblets from center of chicken (you may need to use a fork to reach down in or turn upright and let fall through).
- In a small bowl whisk together paprika, garlic powder, onion powder, thyme, rosemary, celery seed, turmeric and salt and pepper to taste (I use 2 tsp salt 1 tsp pepper).
- Transfer chicken to a 6 or 7 quart slow cooker, sprinkle all over with spice mixture including the inside cavity.
- Cover and cook on high heat for 4 - 5 hours (or low heat for about 8 hours), until center of thigh registers 165 degrees on an instant read thermometer.
- Transfer to a cutting board and let rest 5 minutes then slice and serve warm.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
You'll Also Love
