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
Ingredients
- 1 lb whole roasting chicken 4 -5
- 3 teaspoons kosher salt
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
Instructions
- 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 high 1 1/2 to 2 hours. Chicken is done when it reaches 165 degrees.Temperatures for slow cookers seem to vary. Check after one hour.
Nutrition
Josh says
Sounds great. Can we add potato or veggies without liquid s this recipe uses no liwuid, wull they still cook, or cook them on the side?
Kathi Kirk says
Hi Josh, Quite a bit of liquid comes from the chicken. That is why it is set up on foil so it doesn’t get mushy. Veggies will work, but they might be a be greasy and mushy from the chicken juice. Thanks!
Cynthia Young says
I love your recipes. Thanks for sharing. II am at work on lunch break and this makes me want to run home and cook yummy stuff for my family.
Kathi Kirk says
What a nice comment! Thank you Cynthia!
Kathi
Chris says
I’m trying this now! I’ve never cooked a whole chicken before and I’m pretty excited. I put the chicken in breast side up, is that correct? Also, should I have done anything with that bag of innards that was inside the bird??
Kathi Kirk says
Hi Chris – I am so hoping you removed those innards! If you didn’t, no worries! You will have a bunch of ugly stuff inside your nice bird when it’s done though…just scrape it out before your family sees it! 🙂 I think the trick to making this recipe work is taking the bird out when it reaches 165 degrees. There have been some reports of it coming out dry and I think its because some of the newer slow cookers run a little hot.
Hope it comes out great!
Kathi
Chris says
Haha yes I took it out! I just meant if I needed to save it for anything. Thanks!
nadia says
is there anyway for the skin to get crispy?
Kathi Kirk says
Hi Nadia – The skin is a little crispy – especially with the added rub. I suppose to get it really crispy you would have to put it in the oven for a bit. The slow cooker is so full of moisture, I don’t think it would crisp it up regardless of how long you left it in there….Kathi