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Author Notes: A few years ago when we were trying to do the single family income thing, I was researching ways to bring down our grocery costs. I found several tips, including 1.) Use the leftovers of a rotisserie chicken to make your own broth and 2.) Use a slow cooker to make your own rotisserie chicken. Putting these together has saved me tons of time, and a reasonable amount of money over the years. This recipe is just for the chicken and the broth, but my own ritual includes saving the a breast from the cooked chicken and using it with the newly made broth to make soup for the week, usually a Chicken Tortilla or Chicken Noodle. —Mary Cook
Makes 1 whole chicken and 4 quarts of broth
Slow Cooker Rotisserie Chicken
- 5-6 pounds Whole Chicken
- 1 lemon
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 teaspoons minced garlic
- Remove and dispose of giblets.
- Rinse chicken.
- Zest the lemon and mix zest with salt, pepper, and garlic.
- Rub the seasoning mix over the chicken on all sides.
- Cut lemon in half and stick inside of the chicken.
- Place chicken breast side down in 6-quart slow cooker, and cook on Low for 7-8 hrs.
- Remove chicken from slow cooker, being sure to leave any juices and seasonings in the slow cooker. Discard lemon. Carve and serve.
Overnight Homemade Chicken Broth
- 1 chicken carcass
- 4 quarts water
- Celery leaves, chopped onion, and/or other aromatics (optional)
- Return remaining chicken carcass to slow cooker. Leftover chicken wings or leg bones that didn't get eaten are a good addition as well.
- Add aromatics (if using) and 4 quarts of water to slow cooker.
- Put on low for 8 hours, or overnight.
- Strain out broth.
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique