Slow Cooker Rotisserie Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lemon, cut in half1 teaspoon dried thyme1/4 teaspoon black pepper1 whole chicken, (about 4 1/2 pounds)
Place an inverted shallow ceramic dish (one that is oven-proof) into the bottom of your slow cooker insert. Your chicken should be able to fit on top and still allow the lid to close tightly.
In a small dish, squeeze the juice from half the lemon, then stir in the thyme and pepper.
Starting at the tail end of the bird (the end where the legs are), slide your fingers between the breast and the skin. Loosen the skin from the flesh as you work your way to the neck end. Once the skin is loosened from the breast, cut it off and removing any fat, using kitchen shears if necessary. Continue the process with the skin over the legs. Discard the skin.
Place the remaining 1/2 lemon into the cavity of the chicken, along with 1/4 of the herbed lemon juice.
Cross the legs of the chicken, then tie them together with cotton kitchen string.
Place the chicken in the slow cooker, atop the inverted dish.
Coat the top of the chicken with cooking spray.
Spoon the remaining herb mixture over the top and sides of the chicken.
Cover and set on low. Cook at least 4 but up to 8 hours, until temperature of the inner part of the chicken thigh reaches 170 degrees.
Transfer chicken to cutting board, let rest for 15 minutes, then remove the meat from the bones.
Serving Size: One 4 1/2 pound chicken yields almost 10 ounces cooked dark meat and 16 ounces cooked white meat. Approximately 2 ounces dark meat and 4 ounces of white meat per serving.
In a small dish, squeeze the juice from half the lemon, then stir in the thyme and pepper.
Starting at the tail end of the bird (the end where the legs are), slide your fingers between the breast and the skin. Loosen the skin from the flesh as you work your way to the neck end. Once the skin is loosened from the breast, cut it off and removing any fat, using kitchen shears if necessary. Continue the process with the skin over the legs. Discard the skin.
Place the remaining 1/2 lemon into the cavity of the chicken, along with 1/4 of the herbed lemon juice.
Cross the legs of the chicken, then tie them together with cotton kitchen string.
Place the chicken in the slow cooker, atop the inverted dish.
Coat the top of the chicken with cooking spray.
Spoon the remaining herb mixture over the top and sides of the chicken.
Cover and set on low. Cook at least 4 but up to 8 hours, until temperature of the inner part of the chicken thigh reaches 170 degrees.
Transfer chicken to cutting board, let rest for 15 minutes, then remove the meat from the bones.
Serving Size: One 4 1/2 pound chicken yields almost 10 ounces cooked dark meat and 16 ounces cooked white meat. Approximately 2 ounces dark meat and 4 ounces of white meat per serving.
Nutritional Info Amount Per Serving
- Calories: 277.8
- Total Fat: 11.9 g
- Cholesterol: 129.7 mg
- Sodium: 283.6 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 1.2 g
- Protein: 41.7 g
Member Reviews
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GIVEN2DREAM
Yesterday at the store, a rotisserie chicken was $5.48 and a same weight raw chicken was $5.15! 33 cents for them to cook the chicken for me? Yes please!
Also, I've tried this before and the chicken was so tender I couldn't get it out of the pot in 1 piece. This method just doesn't make sense to - 1/21/13
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TIPPIMITCHELL
This is just another way to cook chicken. It's nowhere near the rotisserie chicken at the stores. This is fast, though, in terms of prep. I use Lawry's seasoned salt for more flavor, closer to rotisserie. Don't comment on the salt. I don't care what you think. I'm just sayin, Lawry's. - 1/21/13
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MOMKAT4310
Very good way to prepare poultry. I have also done turkey breast and leg quarters this way. I agree to elevate. My slow cooker cake with a roasting rack. I like the idea of crisscross chop sticks. I use Mrs. Dash or similar, but nothing like rotisserie chicken. Still very good and very moist. - 1/21/13
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CD10471403
I like the thought that I can control the salt and fat that would normally come with a store bought rotisserie chicken. Thanks for the suggestions on using other items for getting the chicken raised up off the bottom of slow cooker. I would never have thought of it. Will try this next week. - 3/8/14
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PRETTYEYES668
I place the chicken on onions.After I remove it I place all the bones back in the crock pot liquid, add some celery and carrots and then fill with water a half inch rom the top and cook on low all night.Let cool,strain and place in containers.I freeze mine in 4- quart size canning jars. - 12/4/14
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PICKIE98
I have been crocking my chickens for about 43 years like this. I reserve the stock in my crockpot overnight in the fridge, skim off the fat, put it in a ziploc bag in freezer for future chicken and dumplings or rice, or soup! I do not use lemon, but garlic, poultry seasoning and sage. - 10/26/15
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42HEALTHYCOOKER
For someone like me who has to control the salt in their food, this recipe is perfect. Only one store sells rotisserie chickens without salt, antibiotics, etc. and it can be hard to get there sometimes. The usual rotisserie chickens sold in stores are loaded with salt. Thank You for this recipe. - 1/5/14
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UNC-FAN
Perfect! My family raved about the flavor. I used the meat for chicken salad and for the Spark recipe Healthy Chicken Vegetable Casserole. Instead of a dish or rack, I criss-crossed a couple of carrots and celery ribs in the bottom of the crock pot. Served the purpose and added flavor. - 5/21/13