Slow Cooker Rotisserie Style Chicken

I’m really excited to bring you this recipe today! It was absolutely delicious and features an ingenious trick I learned that helps the chicken to brown all over but still retain intense moisture. When I went to serve dinner, this meat literally fell right off the bone and it was absolutely melt in your mouth!

The secret ingredient? Aluminum Foil! What you do is you roll up 3-4 aluminum foil balls and put them in the slow cooker to rest your bird on so that it doesn’t sit in its own juices. That way it will brown nicely all over but the intense moisture inside the slow-cooker ensures it will still be ultra tender!

For best results, start in the morning and let it cook 8 hours on low for a thawed five pound chicken. If frozen, then 10 hours.

 

What You’ll Need:

A Slow Cooker

Aluminum Foil

1 cup Chicken Broth

5 pound Whole Chicken

3 tbsp butter, margarine or Olive Oil (based on your taste, we use Country Crock)

1 tsp minced Garlic

1 tbsp Paprika

1 tbsp Old Bay Seasoning

1 tbsp Seasoning Salt

1/2 tbsp Garlic Powder

1/2 tbsp Onion Powder

1/2 tsp Sea Salt

1 tsp Black Pepper

1 tsp Thyme

Pinch of Cayenne Pepper

Instructions:

1. As I said before, roll up 3-4 aluminum foil balls and place them in your crock pot

2. Add a cup of chicken broth for added moisture and flavor.

3. Remove the neck and giblets, if applicable, and rinse your chicken under water. Then place on top of the aluminum foil balls.

4. Mix together your melted butter, spread or oil and your minced garlic and cover the bird with it. Really get it in everywhere. For an extra bit of fantastic, pry up the skin just enough to spread some of your mixture under the skin.

5. Combine your spices and mix them all together, and then again, cover your bird with them. Really get them in all the nooks and crevices and use it liberally. You can even lift the skin and rub some on the meat, then add more on top of the skin.

6. I defy you to be able to remove that bird in one piece after its done cooking. That’s why the picture of it is in the slow-cooker. I knew once I tried to move it, it would completely fall apart. NOM NOM!