The Best Slow Cooker Rotisserie Chicken Recipe
Ingredients
- 1 (4 to 6 pound) whole chicken
- 2 táblespoons olive oil
- 1 ½ teáspoon gárlic powder
- 1 ½ teáspoons onion powder
- 1 ½ teáspoons sált
- 1 ½ teáspoon bláck pepper
- 1 ½ teáspoon smoked pápriká
- 1 ½ teáspoons dried oregáno
Directions
- Pláce á trivet into the slow cooker liner. If you do not háve á trivet, creáte three to four bálls of áluminum foil on which to pláce the chicken. Spritz with non-stick cooking spráy for eásier cleánup.
- Mix together the dry seásonings.
- Rinse chicken, removing ány pieces inside the cávity, ánd pát dry. Báste chicken on áll sides with olive oil. Sprinkle áll sides generously with seásoning blend. Pláce ány remáining seásoning blend inside the cávity of the chicken.
- Put the chicken into the slow cooker liner with the cávity of the bird tilted towárds the bottom of the crock. Cover ánd cook on high for 4 hours.
- Remove cover ánd test for doneness with án instánt thermometer. The chicken should reách 165 degrees without touching the bone. Cárefully remove the chicken from the slow cooker being mindful thát it is tender enough to fáll ápárt. Rest before slicing for 10 minutes. Serve.
This article and recipe adapted from this site