Slow Cooker Rotisserie Chicken
Submitted by: cookieprincess | Source: A Year of Slow Cooking--http://crockpot365.blogspot.com/2008/10/crockpot-rotisserie-style-chicken.html
- Servings: 6
- Prep Time: 20 minutes (to skin the chicken)
- Cook Time: 4-8 hours
- Total Time: 4.5 to 8.5 hours
|1||Whole Chicken, skinned (4-5 pounds|
|2 tsp||Kosher Salt|
|1 tsp||Onion Powder|
|½ tsp||Dried Thyme|
|1 tsp||Italian Seasoning|
|½ tsp||Cayenne Pepper|
|½ tsp||Black Pepper|
|Pinch of Chili Pepper|
|4||Whole Garlic Cloves, optional|
|1||Yellow Onion, quartered (optional|
Skin the chicken and get rid of the neck and other stuff from the cavity.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the slow cooker.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.