Imagine pulling apart a perfectly cooked, fall-off-the-bone whole chicken with minimal effort and maximum flavor. This foolproof Crock Pot Rotisserie Chicken recipe transforms an ordinary dinner into a restaurant-quality meal that will have your family begging for seconds. With just a few simple ingredients and your trusty slow cooker, you'll create a succulent, herb-infused masterpiece that's both incredibly easy and irresistibly delicious.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, quartered
- Fresh herbs (rosemary, thyme, or parsley)
Instructions
- Remove the whole chicken from packaging and pat dry thoroughly with paper towels. This ensures crispy skin and better seasoning adherence.
- In a small bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and black pepper to create a seasoning blend.
- Gently loosen the skin of the chicken with your fingers, being careful not to tear it, and rub half of the seasoning mixture directly under the skin.
- Rub the remaining seasoning mixture all over the exterior of the chicken, ensuring even coverage.
- Quarter the lemon and stuff the cavity with lemon pieces and fresh herbs like rosemary, thyme, or parsley.
- Place a small ball of aluminum foil or a rack at the bottom of the crock pot to elevate the chicken and allow fat to drain.
- Carefully place the seasoned chicken breast-side up in the crock pot, ensuring it's not touching the sides.
- Cover and cook on low heat for 4-5 hours, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Once cooked, carefully remove the chicken from the crock pot and let it rest for 10-15 minutes before carving to allow juices to redistribute.
- Carve the chicken and serve with your favorite sides, using the cooking juices as a light gravy if desired.
Tips
- • Always pat the chicken completely dry before seasoning to ensure crispy, flavorful skin • Use a meat thermometer to guarantee the chicken reaches the safe internal temperature of 165°F • Elevate the chicken using aluminum foil or a rack to prevent it from sitting in its own fat • Don't rush the cooking process - low and slow is the key to tender, juicy meat • Let the chicken rest after cooking to redistribute the juices and maintain maximum moisture • Experiment with different herb combinations to customize the flavor profile • Save the cooking liquid as a base for soups or gravies • For extra crispy skin, consider a quick broil in the oven for 2-3 minutes after slow cooking
Nutrition Facts
Calories: 370kcal
Carbohydrates: g
Protein: 60g
Fat: 27g
Saturated Fat: 6g
Cholesterol: 150mg
