Looking for a delicious and easy way to make rotisserie chicken? Look no further than this slow cooker rotisserie chicken recipe! Skip the store-bought rotisserie chicken and make your own succulent and juicy chicken at home.
To start, clean your chicken and remove any extras that may be included. Rinse and pat the chicken dry with paper towels. Then, season the chicken with a mixture of kosher salt, dried rosemary, onion powder, paprika, and dried thyme. Rub the seasoning mixture into every crevice of the chicken and marinate overnight in the fridge, if possible.
The next morning, add baby Yukon gold potatoes, sliced baby carrots, and peeled garlic cloves to the slow cooker. These will serve as a rack for the chicken and help to create crispy skin. Place the seasoned chicken on top of the vegetables and turn the slow cooker to low. Leave it to cook all day, and your chicken will be hot and ready for you when you get home.
After cooking for 8-9 hours on low, use a meat thermometer to check that the thickest part of the breast has reached 165°F. Once cooked, transfer the chicken to an oven-safe rack and broil until the skin is crispy and slightly darkened. Don’t forget to pour any collected juices in the pan back into the slow cooker to use as a light sauce for the chicken and vegetables.
This slow cooker rotisserie chicken recipe is a delicious and easy way to make succulent and juicy chicken at home. So next time you’re at the grocery store, skip the store-bought rotisserie chicken and try this recipe instead!
Ingredients
- 2 teaspoons kosher salt
- 2 pounds baby yukon gold potatoes
- 5 sprigs fresh thyme
- 1 head garlic, peeled
- 1 whole chicken, about 5-6 pounds
- ½ teaspoon dried rosemary
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 cup baby carrots, sliced lengthwise
Instructions
- To get started, preheat your oven to 375°F. In a small bowl, combine 2 teaspoons of kosher salt with 1/2 teaspoon each of dried rosemary, onion powder, and paprika, as well as 1 teaspoon of dried thyme. Mix well and set aside.
- Next, prepare a whole chicken (about 5-6 pounds) by emptying the cavity and trimming any excess skin. Rinse the chicken under cold, running water and pat dry with paper towels.
- Place the chicken on a sheet pan or large cutting board and generously sprinkle the spice mixture all over, using clean hands to ensure that the chicken is evenly coated. Stuff the cavity with half of the garlic cloves and some fresh thyme sprigs.
- Arrange 2 pounds of baby Yukon gold potatoes around the chicken on the sheet pan, along with 1 cup of baby carrots sliced lengthwise. Toss the vegetables with a drizzle of olive oil and season with salt and pepper to taste.
- Roast the chicken and vegetables in the oven for about 1 hour and 30 minutes, or until the chicken is cooked through and the vegetables are tender and golden brown. Be sure to check the internal temperature of the chicken using a meat thermometer (it should read 165°F).
- Once the chicken is done, let it rest for 10-15 minutes before carving and serving with the roasted vegetables on the side. Enjoy!
