Most of you probably already know just how much I LOVE using deli rotisserie chickens as a shortcut for preparing meals. They're relatively inexpensive, convenient to pick up, and delicious!
I use rotisserie chickens ALL the time - whether for chicken salads or quesadillas, or even my super-quick and easy chicken & dumplings. I honestly don't roast my own chickens very often since the stores usually offer the cooked chickens CHEAPER than just buying a raw whole chicken.
Sometimes, though, I luck out on a really good sale on whole chickens. When that happens, I'll gladly make my own chicken, even though I don't have a fancy-pants rotisserie oven. However, I *do* have a slow cooker, and can slowly roast chicken all day long while I'm at work, and come home to perfectly cooked chicken!
The key? Aluminum foil! No longer for making hats and keeping THEM from stealing your thoughts, foil can be wadded up into balls to keep the chicken elevated. This allows all of the fats and juices to run off of the chicken, without the bird just sitting in liquid and getting all soggy and poached. I can prep my chicken in about 5 minutes in the morning - that's quicker than fighting the hordes at Publix and standing in line!
Slow-Cooker Rotisserie Chicken
adapted from Paleo Cupboard
1 whole chicken, raw (if frozen, thaw the chicken completely first)
2 Tbsp olive oil
1 tsp dried thyme
1 tsp garlic powder
1 tsp kosher salt
1 tsp black pepper
1/2 tsp sage
1/2 tsp sage
1/2 tsp smoked paprika
1/2 tsp sweet paprika
1/2 tsp cayenne pepper
Spray the sides of the slow cooker with nonstick cooking spray.
Remove the giblets/neck/etc from the inside of the chicken. Rinse inside and out with cool water. Pat dry with paper towels.
Rub the olive oil all over the chicken. In a small bowl, combine the thyme, garlic, powder, salt, pepper, sage, paprika and cayenne. Rub this spice mixture all over the chicken.
Place the seasoned chicken in the slow cooker, breast side up, on top of the foil balls. Cover and cook on LOW for 8 hours. The chicken will be tender and will fall right off of the bone. I've never had an issue with the chicken being thoroughly cooked, but you can check the internal temperature in the meatiest part of the thigh - if it reaches 165°, you're safe.
Use the carcass to make stock, also in the slow cooker!