Print

Easy Slow Cooker Whole Chicken (Rotisserie Dupe!) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

This Easy Slow Cooker Whole Chicken recipe mimics the flavorful, juicy qualities of rotisserie chicken using a simple spice rub and slow cooking method. With minimal prep and mostly hands-off cooking, this recipe delivers tender, aromatic chicken perfect for family dinners, and offers an optional broiling step for crispy skin.

Ingredients

Spice Rub

  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons kosher salt

Main Ingredient

  • 1 (4-pound) whole chicken (giblets discarded or saved for chicken stock)

Instructions

  1. Mix the Spice Rub: In a small bowl, combine the brown sugar, garlic powder, smoked paprika, and kosher salt until well blended, creating a flavorful rub that will season the chicken inside and out.
  2. Prepare the Chicken: Gently loosen the skin covering the breast and thighs of the chicken with your fingers. Spread half of the spice mixture underneath the skin, directly on the meat for deeper flavor penetration. Then rub the remaining spice mixture evenly over the entire exterior skin of the chicken.
  3. Set Up Slow Cooker: Place a metal trivet inside a 6-quart oval slow cooker to keep the chicken elevated. If you don’t have a trivet, substitute with a quartered onion and two whole carrots to serve as a flavor base and rack.
  4. Position the Chicken: Place the prepared chicken on the trivet breast side up for the best presentation, or breast side down if you prefer juicier breast meat.
  5. Slow Cook the Chicken: Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours. Begin checking the internal temperature after 3 hours; the breast should reach 160°F and the thighs should reach 175°F for safe and perfect doneness.
  6. Rest the Chicken: Carefully lift the chicken out of the slow cooker using the trivet or tongs and let it rest for five minutes. Resting redistributes the juices, keeping the meat moist and flavorful.
  7. Broil for Crispy Skin (Optional): For a crispy, golden skin, place the rested chicken on a baking sheet and broil on high for 3 to 4 minutes, watching closely to prevent burning until lightly browned and crisp.
  8. Carve and Serve: Carve the chicken and serve it alongside the strained accumulated juices from the slow cooker for added flavor.
  9. Save Extras for Stock (Optional): Save the chicken bones and any leftover juices to prepare a flavorful Slow Cooker Chicken Stock for future use.

Notes

  • You can substitute the metal trivet with quartered onion and whole carrots if needed.
  • Use a meat thermometer to ensure accurate internal temperatures for safety and juiciness.
  • The broiling step is optional but recommended for crispy skin.
  • Save bones and juices for making homemade chicken stock to reduce waste and add more flavor to other dishes.

Find it online: https://cookedbygrace.com/easy-slow-cooker-whole-chicken-rotisserie-dupe-recipe/