Slow Cooker "Rotisserie" Chicken

If you want to add more gluten free, dairy free, and whole 30 recipes to your recipe box, Slow Cooker "Rotisserie" Chicken might be a recipe you should try. This recipe makes 1 servings with 1904 calories, 163g of protein, and 132g of fat each. For $6.78 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. Many people made this recipe, and 309 would say it hit the spot. It works best as a main course, and is done in about 4 hours and 5 minutes. This recipe from Gimme Some Oven requires black pepper, garlic powder, whole chicken, and salt. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is super. Try Slow Cooker Rotisserie Chicken, Slow Cooker Rotisserie Chicken, and Slow Cooker Rotisserie-Style Chicken for similar recipes.

Servings: 1

Preparation duration: 5 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Rinse the chicken thoroughly and pat it dry with paper towels.In a small bowl, whisk together the paprika, salt, pepper, garlic powder and onion powder until combined. Rub the seasoning mix all over chicken -- on the outside skin, the inside cavity, and (if you're feeling brave) on the chicken breasts underneath the skin.Roll up a few small balls ofaluminum foil (or thickly slice some onions, and/or veggies) place them on the bottom of your slow cooker bowl to serve as a "rack" for the chicken, so that it doesn't have to cookin the juices that will accumulate in the bottom of the slow cooker. Place the chicken on top of the aluminum foil (or veggies), pressing it down a bit if need be for the lid to fit. Cover and cook on low for 6-8 hours, or on high for 4-5 hours until the chicken is cooked through and reaches an internal temperature of 160 degrees F.Carefully remove the chicken from the slow cooker (it may be so tender that it falls apart on you), discard the bones, and serve the chicken as desired.*I used this small 3-quart slow cooker, and the chicken just barely fit. (It also shrunk down a bit while cooking.)

 

Step by step:

1. Rinse the chicken thoroughly and pat it dry with paper towels.In a small bowl, whisk together the paprika, salt, pepper, garlic powder and onion powder until combined. Rub the seasoning mix all over chicken -- on the outside skin, the inside cavity, and (if you're feeling brave) on the chicken breasts underneath the skin.

2. Roll up a few small balls ofaluminum foil (or thickly slice some onions, and/or veggies) place them on the bottom of your slow cooker bowl to serve as a "rack" for the chicken, so that it doesn't have to cookin the juices that will accumulate in the bottom of the slow cooker.

3. Place the chicken on top of the aluminum foil (or veggies), pressing it down a bit if need be for the lid to fit. Cover and cook on low for 6-8 hours, or on high for 4-5 hours until the chicken is cooked through and reaches an internal temperature of 160 degrees F.Carefully remove the chicken from the slow cooker (it may be so tender that it falls apart on you), discard the bones, and serve the chicken as desired.*I used this small 3-quart slow cooker, and the chicken just barely fit. (It also shrunk down a bit while cooking.)

Nutrition Information:

covered percent of daily need