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
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?
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!
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.
What a nice comment! Thank you Cynthia!
Kathi
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??
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
Haha yes I took it out! I just meant if I needed to save it for anything. Thanks!
is there anyway for the skin to get crispy?
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