Sunday, April 28, 2013

Slow-Cooker "Rotisserie" Chicken

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! 

Side note: You don't have to use kosher foil. I won't tell anyone.


Slow-Cooker Rotisserie Chicken
adapted from Paleo Cupboard

Ingredients:
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 smoked paprika
1/2 tsp sweet paprika
1/2 tsp cayenne pepper

Loosely wad up about 6-8 balls of aluminum foil and place along the bottom of a slow cooker. 


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. 







10 comments:

  1. Definitely going to try this! I have a George Foreman Jr. rotisserie and it doesn't quite cook the chicken through completely without overcooking the legs so this might just be a better option for me! My mom is coming down soon for a visit and she LOVES roast chicken so perhaps I'll make this for her!! Thank you!

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    1. Please let me know how it turns out, Jenn! After 8 hours, the thighs were perfectly cooked without the breast meat getting dry at all. The meat just fell right off of the bone - it was actually REALLY hard to get the pieces cut for the "display" picture!

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  2. This looks so amazing, and couldn't be simpler!
    I think I will season and dry brine overnight before plopping in the Crock!
    Thanks for posting!

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    1. Sounds great, Susan! Please let me know how it turns out!

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  3. I tried this last night and had fantastic results! Before trying your method, I did not like the texture or flavour of crock pot chicken. Now I can have yummy chicken when I get home with little effort. Thank you!

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    1. You're welcome, Sarah!! I'm glad you enjoyed it!

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  4. Would this method work for a pork loin roast as well?

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    1. I've never tried it, but I don't see why it wouldn't work the same for the pork as it does for the chicken! However, I don't know how long it would take to cook and get to a good internal temperature. Too long, and it could end up dry...

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  5. Looks delicious! Pinning some of your recipes :)

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