Prep 10 mins
Cook 8 hrs
This is adapted from "Make it Fast, Cook it Slow" by Stephanie O'Dea. There are similar recipes here but not one quite like this that I've found. While not a TRUE rotisserie chicken, it is much cheaper, and much more accessible since the closest grocery rotisserie chicken I can get is an hour away. You can put this on a "rack" of foil balls in your crock if you'd like to keep the chicken up out of the grease. Also, I save the drippings, bones, and skin, then toss them back in the crock with a couple of cut up carrots, some celery, onion, and garlic and cover with water, cook for a few more hours on low, strain, chill, skim fat, and freeze for homemade rotisserie chicken stock - yum!
- 1 (4 -5 lb) whole roasting chickens
- 3 teaspoons kosher salt (less if you like, this amount approximates the saltiness of the store bought kind)
- 1 teaspoon smoked paprika (you can use regular, I like the smoked flavor)
- 1 teaspoon onion powder
- 1⁄2 teaspoon dried thyme
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon cayenne pepper (optional)
- 1⁄2 teaspoon black pepper (optional)
- 4 whole garlic cloves (optional)
- 1 yellow onion, quartered (optional)
- Spray the inside of a 5 quart or larger crockpot with nonstick spray.
- Combine all dry ingredients. The cayenne and black pepper are optional, I leave them out because I have small toddlers who don't care for "hot" food.
- Rub the dry ingredients all over the chicken, inside and out, and place in crockpot, breast side down.
- If desired, place onion and garlic inside chicken cavity (I don't use these).
- DO NOT ADD ANY WATER.
- Cook 4-5 hours on high, or 8 hours on low.
- The chicken should be so tender it will fall off the bone. If appearance matters to you, just shove the pieces back together on your platter.
Sooooooo easy ~ moist and very good! I made this at my DIL's house and used plain paprika as that was all she had on hand, but next time I will use smoked paprika. I used 1/2 teaspoon salt instead of the suggested amount in the recipe! I crocked a 5.29 lb roaster on top of foil balls for 5 hours on HIGH ~ Made for Spring PAC 2011.
Sooo good! I peeled some potatoes and left them whole along with the onion under the chicken. Took the chicken out when done and put it under the broiler for about 10 minutes - none of us like the slimy skin. Took out the potatoes and onions and put them in a dish. Then, I put the drippings through a strainer and added some chicken broth and corn starch to make gravy. The spices made the gravy so good! Even my picky eater loved it!
First time with this recipe and it worked like a charm. As others have said, this makes a very moist, tender chicken. The meat will fall off the bones. Since it's just myself, I don't mind the appearance and debone everything once the chicken has cooled down. I then use the carcass, skin, carrots, celery, onion, garlic, thyme, salt and pepper to immediately make broth. Some details below. 1) Add some foil balls on the bottom of the slow cooker. This will raise the bird off the bottom and it won't be cooking/sitting in it's own drippings. 2) The smoked paprika is a must. Imparts a nice, slightly smoky favour which translates over to the broth really well. Adding a bit too much (as I did) colours the broth though. 2b) I stuffed 12 peeled/crushed garlic cloves and one pricked/poked lemon iside a 5.5 pound chicken prior to cooking. Cooked on low for 8 hours 20 minutes inside a preheated slow cooker. 3) I tent the chicken until it is slightly above room temperature, and then transfer to the fridge (on a cooling rack above a pan) to the fridge. 4) After fully cooling down, I remove the meat and proceed to the broth stage. Cooked for about 8 hours on low. 4b) If you use a slotted spoon, you can easily remove the veggies and add back to the clarified broth later. This is my go to method for cooking a whole chicken if I don't want to pay attention to an oven roasting or to heat up my kitchen. Thanks so much for posting this recipe and making life a bit easier for a bachelor! Tom