Slow Cooker Rotisserie Chicken
1 tbsp each of chili powder and smoked paprika
1 tsp each of dried thyme and marjoram
Whole chicken, neck and giblets removed
Kosher or Himalayan sea salt
Freshly ground black paper
Grease the inside of a large slow cooker with coconut oil. Make a few small balls of aluminum foil and place them in the bottom of the slow cooker to make a rack for the chicken.
In a bowl, mix together the spices. Using paper towels, pat the chicken dry, and then season it with salt and pepper, and then rub the spice mixture into the chicken. You can truss – or tie together – the chicken legs if you want, but it is not necessary.
Place the chicken in the slow cooker, breast side up. Cook on high for 2½ to 3½ hours. You’ll know it’s done when the juices run clear and a thermometer inserted into the thigh reaches 165 degrees.
Take the chicken out of the slow cooker. If you prefer crispier skin, you can broil the chicken in the oven for 4 to 5 minutes.
Let the chicken rest 5-10 minutes before carving.
2/7/2019 05:12:27 am
This one is a perfect chicken recipe that you cook during holiday season! Slow cooker rotisserie chicken looks really high class and I somehow desire to to eat it! Thank you for teaching us how to do it. I am clueless in regards with how to prepare it at first, that's why I am happy that you finally posted the ways on how to achieve it. I might prepare this next week since new are having a family dinner that time. Hopefully, I will be able to achieve the taste that I want for it!
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