Description

This Slow Cooker Rotisserie Chicken recipe delivers juicy, tender, and flavorful chicken with the convenience of slow cooking. Seasoned with a blend of herbs and spices and cooked low and slow, this dish mimics the classic rotisserie chicken taste without needing a rotisserie. Perfect for a hands-off main course, it’s ideal for family dinners and meal prepping.

Ingredients

Scale

Chicken and Seasonings

1 whole chicken (about 4 pounds)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary

Stuffing

1 lemon, quartered
4 cloves garlic, smashed
1 onion, quartered

Additional

4 balls of aluminum foil or thickly sliced onion rounds (for elevating the chicken)

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Instructions

Prepare the Chicken: Pat the chicken dry thoroughly using paper towels to remove excess moisture, which helps achieve a better texture in cooking.
Season the Chicken: Rub olive oil all over the chicken to help the seasonings stick and enhance browning. Generously season the chicken with salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary, ensuring you cover all surfaces.
Stuff the Cavity: Place the lemon quarters, smashed garlic cloves, and quartered onion inside the chicken cavity to infuse the meat with aromatic flavor during cooking.
Set Up Slow Cooker: Place four balls of aluminum foil or thick onion rounds in the bottom of the slow cooker; this elevates the chicken so heat can circulate evenly beneath it, preventing sogginess.
Cook the Chicken: Position the chicken breast-side up on top of the foil or onion balls. Cover with the slow cooker lid and cook on low for 6 to 7 hours or on high for 4 to 5 hours, until the internal temperature reaches 165°F, signaling the chicken is fully cooked and safe to eat.
Optional Crisping: For crispy skin, transfer the cooked chicken to a baking sheet and broil in the oven for 3 to 5 minutes, watching carefully to avoid burning.
Rest and Serve: Let the chicken rest for 10 minutes after cooking to allow juices to redistribute before carving for the best moisture and tenderness.

Notes

Reserve the cooking juices collected in the slow cooker to make a quick and flavorful gravy or sauce.
Leftover chicken works wonderfully for making sandwiches, adding to salads, or incorporating into hearty soups.