Whats that saying? A bird in the slow cooker is better than 2 in the oven?
Let me say, without question, this is the best roast chicken I have ever cooked up and, I have cooked up many a roast chicken my friend. It is one of my favorite comfort foods and get me started on the leftovers…the mashed taters, the gravy! Some serious yumm!
A few tricks that will help you achieve the perfect roast chicken: Trick #1: Wad up 4 balls of foil about the size of a golf ball, place in the slow cooker and set the chicken on top. This keeps it from getting soggy. Trick #2. Take the chicken out of the slow cooker when the temperature reaches 165 degrees. If you wait until it reaches 180..you got a dry bird. Cook for 4-5 hours checking the temperature around hour number 3. My bird was buxom, (my age is showing) and it took 3 1/2 hours…smaller bird (less buxom?) shorter cooking time.
And did I mention Slow Cooker liners? Love them!
Slow Cooker Rotisserie Chicken
- 1 lb whole roasting chicken 4 -5
- 3 teaspoons kosher salt
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
Line the inside of a slow cooker with a liner or spray with non stick spray
Make 4 small foil balls, about the size of golf balls and put inside the slow cooker.
Combine all dry ingredients in a small bowl.
Rub the dry ingredients all over the chicken, inside and out, and place in slow cooker on top of the foil balls.
Do not add any water.
Cook on low for 4-5 hours or high for 2-3 hours. Chicken is done when it reaches 165 degrees.