Slow Cooker Rotisserie Chicken

Slow Cooker Rotisserie Chicken

4.2 of 5 (77)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Slow Cooker Rotisserie Chicken calories by ingredient
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Introduction

Those rotisserie chickens from the supermarket are a busy cook's best friend. When you have time to plan ahead, make your own--in your slow cooker! Those rotisserie chickens from the supermarket are a busy cook's best friend. When you have time to plan ahead, make your own--in your slow cooker!
Number of Servings: 4

Ingredients

    1 lemon, cut in half
    1 teaspoon dried thyme
    1/4 teaspoon black pepper
    1 whole chicken, (about 4 1/2 pounds)

Tips

Lifting the whole chicken up off the bottom of the slow cooker insert will keep air flowing all around the bird and let most of the fat fall to the bottom of the slow cooker.

You may not need a knife to cut this chicken once cooked-- the meat will almost fall off the bone.

You can use other herbs and spices, if you prefer.


Directions

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.

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Member Ratings For This Recipe


  • Incredible!
    164 of 164 people found this review helpful
    Instead of inverted dish. I got 4 potatoes, covered them in alum foil and put them in the bottom of the crock pot and then placed chicken on top. Potatoes and chicken came out fantastic. I left skin on chicken and discarded it after cooking. - 1/21/13

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  • 97 of 122 people found this review helpful
    I wish this site would use pictures that are actually of the food produced by the recipe! The chicken shown above clearly still has the skin on, and I doubt such a golden colour is possible without the skin. - 1/21/13

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  • 89 of 89 people found this review helpful
    Instead of an inverted dish, I use balls of aluminum foil. - 1/21/13

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  • 50 of 71 people found this review helpful
    (Part 1 of comment) Be happy that Chef Meg shares her expertise. I have been cooking for a long time and find that most do not know spices well enough to create their own dishes or how to substitute or fix mistakes. Remember these recipes are free. - 1/21/13

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  • 49 of 73 people found this review helpful
    PLEASE use photos that bear SOME resemblance to the recipe!! - 1/21/13

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  • 36 of 48 people found this review helpful
    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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  • O.K.
    33 of 47 people found this review helpful
    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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  • 29 of 34 people found this review helpful
    will try this! I don't have a dish for the bottom of my slow cooker so I always just put some big peeled carrots &/or celery on the bottom to hold the meat up. Works great and flavours the gravy too! - 1/21/13

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  • Incredible!
    26 of 33 people found this review helpful
    This is a great easy dish. Thanks SP for supplying all these FREE great recipes. So easy to just add to your recipe collection and add the points for the day. I've lost 20 lbs using this easy to follow method. What a blessing! - 1/21/13

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  • Incredible!
    17 of 17 people found this review helpful
    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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  • 14 of 28 people found this review helpful
    i am with the others, why are you showing a picture of a totally different chicken? not very trustworthy. no way this is going to brown like that. - 1/21/13

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  • 11 of 15 people found this review helpful
    very good even if the picture is incorrect - 1/21/13

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  • Very Good
    7 of 7 people found this review helpful
    I added a dusting of paprika to the outside of the chicken to give it some color since it doesn't truly 'brown' in a slow cooker. - 5/14/13

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  • Incredible!
    7 of 7 people found this review helpful
    I don't have ceramic insert so used inverted tin foil pan instead. The bird does not SIT in the juices but still came out moist and tender. I boiled the carucs for soup and added the wonderful broth from the crock. I put the leftover chicken in freezer for future meals. - 1/28/13

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  • Incredible!
    7 of 7 people found this review helpful
    This was excellent.......very juicy. - 1/21/13

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  • Incredible!
    6 of 8 people found this review helpful
    I find Chef Meg's recipe to be amazing good. It has more flavor than those you buy from a deli. - 3/23/13

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  • 6 of 9 people found this review helpful
    This sounds great! If I use a chicken that doesn't have salt added I can reduce the sodium! My husband said he would place two layers of chopsticks in the bottom of the pot! - 1/21/13

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  • 5 of 6 people found this review helpful
    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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  • 5 of 10 people found this review helpful
    I think I will try this, I trust in Chef Meg's recipes, and think she does alright my me. - 3/7/13

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  • Good
    5 of 9 people found this review helpful
    I make chicken soup this way with a boiler chicken. - 1/21/13

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  • 4 of 5 people found this review helpful
    Yes I have cooked chicken in the crockpot many times and I use large uncooked potatoes in place of the ceramic dish.Never thought to wrap them in Aluminum foil but next time I will try that,this is a great recipe but needs more spices,we use lots of garlic and onion powders. - 1/21/14

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  • Incredible!
    3 of 3 people found this review helpful
    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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  • 3 of 3 people found this review helpful
    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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  • Incredible!
    3 of 3 people found this review helpful
    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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  • 3 of 3 people found this review helpful
    to LLSGIRL1015- Yes, a slow cooker is the same as a crockpot. I think some recipe writers are careful b/c crockpot is also a brand name. You have to look for recipes for both terms or you will miss some when you do a search for this style cooking. - 4/24/13

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  • Very Good
    3 of 4 people found this review helpful
    My family loves this. - 1/21/13

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  • 2 of 2 people found this review helpful
    I prefer the dry heat of roasting to the moist heat of the crockpot. The chicken in the photo was certainly dry roasted. - 10/26/17

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  • 2 of 2 people found this review helpful
    Tried this tonight and followed the recipe as is. I love Chef Meg's recipes. But I am Italian, and tend to use lots more spices in my cooking. This was a bit bland for my taste, so I won't be using it again. But I was nonetheless very happy to come home to a dinner fully cooked. - 10/28/14

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  • Incredible!
    2 of 2 people found this review helpful
    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

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  • 2 of 7 people found this review helpful
    I read and read thru this recipe and complex, where it said to loosen the skin of the chicken, which is also fat, after placing the lemon/herb mixture under the skin! Could you please clarify this? thank you!

    - 1/21/13

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  • Incredible!
    1 of 1 people found this review helpful
    Great recipe that is easy to make and fun to experiment with. Find flavors that appeal to your own taste buds and make it your own. My family loves garlic and chipotle. - 6/23/17

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  • 1 of 4 people found this review helpful
    Sounds too good to be true.
    Think I will try this method with a turkey breast I have in the freezer. Thanks
    - 1/31/13

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  • 1 of 2 people found this review helpful
    I can't wait to try this! Thanx for sharing! - 1/29/13

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  • 1 of 11 people found this review helpful
    Wish I had a slow cooker with that insert, but I will improvise. Can't wait to try this one! - 1/21/13

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  • I don't have a slow cooker so I cannot do this recipe, thanks for sharing. - 11/4/17

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  • Yum! - 10/30/17

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  • Sounds yummy. - 10/28/17

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  • Yummy 😋 really good. - 10/28/17

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  • very, very tasty. I used to bones to make broth afterwards. - 10/28/17

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  • This worked out fantastically. I cooked with skin on and removed it after. - 10/27/17

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  • This is really good DH & I really enjoyed it. - 10/27/17

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  • Great to have for meal planning. - 10/27/17

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  • This looks incredible. I'm going to try it soon. - 10/26/17

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  • I make this basic chicken often. Sometimes I ad about 6 cloves of garlic crushed along with another cut lemon in the cavity before cooking. Hubby loves the garlic that goes through the meat of the bird - 10/26/17

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  • We love it! - 10/26/17

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  • yummy - 10/26/17

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  • Awesome love me some chicken - 10/26/17

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  • Very tender and tasty! - 10/26/17

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  • I love rotisserie chicken - 10/26/17

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  • They also make Rotisserie cookers and attachments for some toaster ovens. - 10/26/17

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  • Love it - 10/26/17

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  • Delicious! - 10/26/17

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  • I love onion and garlic powder and sometimes use salt substitute (like Mrs. Dash). - 10/26/17

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  • Yummy! Love this slow cooker rotisserie chicken recipe! - 10/26/17

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  • Love this slow cooker rotisserie chicken recipe! It's easy and delicious! - 10/26/17

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  • Thank you. Worked great. - 10/26/17

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  • loooks good - 10/26/17

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  • I need to get the insert of my slow cooker. That is a great idea for the chicken. - 10/26/17

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  • Interesting concept - 10/26/17

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  • I didn't cook it inverted. - 10/26/17

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  • Easy simple and delicious - 10/26/17

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  • Sounds good - 10/26/17

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  • a weekly staple for us - 10/26/17

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  • So good! The chicken just falls off the bones! Yum! - 10/26/17

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  • Excellent - 10/26/17

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  • I get 6 servings from this recipe. The breast with salad is one, the legs and thigh meat removed for chicken Ala king with rice for another, and chicken soup (dumplings in our house-or tiny pasta) is the last. - 10/22/17

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  • looking good - 10/12/17

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  • Great recipe. I don't use cooking spray from the store. I put oil in a spray bottle. - 10/9/17

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  • yum - 9/27/17

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  • Great recipe! - 9/20/17

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  • Delicious! - 9/12/17

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  • So tender and moist. - 9/4/17

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  • great - 8/27/17

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  • Great - 8/27/17

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  • Very tasty!! - 8/20/17

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  • Tastes really good, I try to make this alot. - 8/20/17

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  • Yummy - 7/21/17

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  • I will have to try this at home, I usually purchase these from Walmart Deli. - 7/21/17

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  • Yumm! - 7/9/17

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  • 0 of 2 people found this review helpful
    Distasteful pic for a vegetarian - 7/9/17

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  • Tasty and easy recipe! - 5/5/17

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  • Excellent and HEALTHY recipe! Thanks! - 5/5/17

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  • Mine didn't look like theirs but it was tasty and healthy! - 4/27/17

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  • This is a very tasty recipe ! I will be making it again ! - 4/23/17

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  • yummm - 4/23/17

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  • great recipe - 4/19/17

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  • very good added more lemon - 4/17/17

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  • Very good - 4/13/17

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  • What a great way to do whole chicken. It just literally fell apart - 4/13/17

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  • We learn the most not by doing everything perfectly, but making mistakes and figuring out what to do next.

    As long as a man stands in his own way,
    everything seems to be in his way.
    - Ralph Waldo Emerson
    - 4/12/17

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  • Yum - 3/21/17

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  • store ready-roasted chickens can have added sodium... i find there is enough in a regular roaster so this helps to cut it back. i've tried this several times with various different seasonings and raisers. it is quite a versatile recipe. =) - 3/12/17

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  • I love this chicken - 2/25/17

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  • A great follow up recipe would be for slow cooker chicken stock/broth. - 2/12/17

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  • I put large carrot on the bottom ...
    I added garlic and poultry seasoning...
    I love chicken..
    - 2/9/17

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  • I appreciate the instructions on how to make this work in the crock pot!! - 2/7/17

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  • 0 of 1 people found this review helpful
    My concern is that chicken in the slow cooker will taste "stewed" which not what a real rotisserie chicken tastes like because it is exposed to open heat and not steam. I detest stewed chicken by itself and am afraid to try this and none of the comments mention the taste of the meat - 1/2/17

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  • I never thought of lifting the chicken off the bottom, I'll have to try that (like the wrapped potatoes idea!). But, I never remove the skin while cooking, you lose flavor that way. I do loosen the skin, and put the seasonings under it (and over it, frankly, since I DO eat the skin). - 12/19/16

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  • This was good. I will be making it again. - 12/16/16

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  • This is a great low sodium version. Not exactly rotisserie chicken but a good alternative. I would rub the bird with crushed garlic, add some onion powder and dusting of paprika for color. Potatoes wrapped in foil would be a good way to elevate as long as no fat enters the foil during cooking. - 8/26/16

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