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How To Win Dinner: Crock-Pot “Rotisserie” Chicken

Crock-Pot Whole Chicken
Crock-Pot Whole Chicken

I know it sounds crazy, but you can replicate the deliciousness of a rotisserie chicken at home…in your slow cooker. Now, to be perfectly honest, the meat will be extremely tender but skin won’t be as crispy. Which sounds disappointing. But! You can remedy this a few ways. 

  1. Make a spice rub with some brown sugar. Not only will this add bold flavor, it’ll help the skin crisp up in the broiler. Which takes me to my next point. 
  2. Broil the chicken after it’s done in the slow cooker. It sounds like an annoying extra step, but it takes a few minutes and makes a big difference.

INGREDIENTS

  • Cooking spray
  • 2 tbsp. packed brown sugar
  • 1 1/2 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. fresh thyme
  • 1 whole chicken, neck and giblets removed
  • Kosher salt
  • Freshly ground black pepper
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DIRECTIONS

  1. Grease a large slow cooker with cooking spray. Roll a few small balls of aluminum foil and place in slow cooker, creating a rack for the chicken.
  2. In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme.
  3. Pat chicken dry with paper towels and season generously with salt and pepper. Rub brown sugar mixture all over chicken, then place in slow cooker, breast side up.
  4. Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°.
  5. Remove chicken from slow cooker. To crisp up the skin, transfer chicken to a large baking sheet and broil until golden, 3 to 4 minutes. Let rest 10 minutes before slicing and serving.

You can read full here: https://www.delish.com/cooking/recipe-ideas/a55484/slow-cooker-rotisserie-chicken-recipe/

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