Just popping in with a quick Crockpot tip for you! Did you know you can make a rotisserie-style chicken in the crockpot? It’s not actually a rotisserie chicken because it’s just sitting in your crockpot, not spinning, but the end result is similar! Fall-off-the-bone tender meat with very little effort on your part. Plus it’s healthier than the rotisserie chickens you get at the store (although those certainly are delicious, aren’t they?!)
Excuse the photos. It’s not the prettiest thing to look at. Just focus on the simplicity of this recipe….and the taste.
Here’s what you do:
- 1 whole young chicken (5-6 pounds)
- 5 cloves garlic
- 1 tsp paprika
- 1 tsp cayenne pepper
- ½ tsp black pepper
- ½ tsp salt
- 2 tsp olive oil
- Tear four sheets of aluminum foil, scrunch them up into balls and place them in the bottom of the crockpot.
- Remove the giblets from the chicken, rinse with cold water and pat dry.
- Combine the spices and oil in a small bowl and mix until a paste forms.
- Rub the paste all over the chicken.
- Stuff the garlic cloves inside the chicken.
- Place the chicken into the crockpot on top of the foil balls.
- Cook on high for 4-5 hours or until internal temperature is 165 degrees.
- Carefully remove the meat and discard the bones (or use them to make chicken broth!)
As always, cooking time will vary based on the size of your chicken and the cooking temperature of your crockpot. I had a 5 1/2 pound chicken and I cooked it for 5 hours. It got a bit overdone, so I’d recommend checking around 4 hours and going from there. It was still delicious though. The meat falls right off the bone and you can add extra seasonings to it based on whatever dish you’re using it in, or just eat it as is.
- The aluminum foil balls help elevate the chicken so it isn’t just sitting on the bottom of the crockpot.
- The seasonings listed above are just suggestions. Use your own favorite spices, or try adding some grated garlic or lemon zest to the mix!
- The skin will not get crispy in the crockpot. If you’re looking for crispy skin, the oven is definitely the way to go.
- I’d recommend looking for an organic chicken if you can find one…and check the label to look for one low in sodium!