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.
AWESOME??? You can't mess this recipe up....I picked some spices out of the cupboard (as I didn't have everything on the list) and made my own dry rub. Through in a onion and some minced garlic inside the chicken. Put the lid on for 4:30 hours on High....after 3:30 the smell in the house was so good, we could hardly wait to dig in......this recipe is a keeper!
my now go-to chicken recipe. amazing. the only hard part was having to smell it for 8 hrs and wait!