Daily Archives: May 27, 2011

Rotisserie-Style Chicken (…in a crock pot)

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I haven’t used the crock pot in a long time. I do enjoy the convenience of it, especially when it comes to cooking a whole chicken and not worrying if it’s going to become dry. Now, I am a fan of roast chicken; but this recipe is great because there is no added fat to ensure moist chicken.

Verdict: This is pretty good, but I will do things a little different next time. First, I’ll start the crock pot earlier in the day to cook it on low, (because of the late start I cooked it on high for 5 hours), be sure to place the bird breast-side down and skip the foil. We ate this with PW’s crash potatoes and some steamed broccoli. I will post the recipe for the potatoes tomorrow – they’re really easy and complimented this dinner nicely. Thanks for reading, enjoy!

Crock Pot Rotisserie-Style Chicken – adapted from A Year of Slow Cooking

  • 1 whole chicken (my bird was less than 4 pounds)
  • 2 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1 tsp Italian seasoning
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 4 whole garlic cloves
  • 1 yellow onion (I had over 1 cup of diced white onion)
Directions – 
*I used a 6 quart crock pot, lined with this. I also roll some foil into balls and place on the bottom of the slow cooker, then place the chicken on top*
1. In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crock pot. If desired, shove 4 whole garlic cloves and a quartered onion inside the bird. Do not add water.

2. Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.