Crock Pot Rotisserie Chicken
This Crock Pot Rotisserie Chicken is incredibly easy and flavorful! A juicy, tender whole chicken cooked slow for perfect rotisserie-style results.
Equipment
- Crock Pot
- Meat Thermometer
- Cutting Board
- Knife
Ingredients
- 1 whole chicken 4-pound
- 2 teaspoons salt
- 1 teaspoon paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1-2 onions quartered
- 1 tablespoon olive oil
Instructions
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- In a small bowl, mix salt, paprika, onion powder, dried thyme, black pepper, and garlic powder. Rub the spice mixture all over the chicken, including under the skin if possible.
- Quarter the onions and place them at the bottom of the Crock Pot.
- Drizzle olive oil over the chicken.
- Place the seasoned chicken on top of the onions in the Crock Pot. Cover and cook on low for 6-8 hours or on high for 4-5 hours until the internal temperature reaches 165°F (74°C) and juices run clear.
- Carefully remove the chicken from the Crock Pot and let it rest for 10-15 minutes before carving.
Notes
- For crispier skin, broil the chicken for 3-5 minutes after slow cooking.
- Season the chicken the night before to enhance flavor.
- Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.