Slow Cook

Slow-Cooker Rotisserie Chicken

Name: Slow-Cooker Rotisserie Chicken
Prep time: 15 min
Cook time: 5 h
Yield: Serves 3 to 4
Cuisine: American
Ingredients: 1 3 ½- to 4-pound chicken, giblets removed and discarded; Kosher salt; Freshly ground black pepper; 1 tablespoon sweet paprika; 1 tablespoon light brown sugar; 2 teaspoons garlic powder; 2 tablespoons olive oil (optional)

by: Rebecca Firkser

January 28, 2020

4 Ratings

Photo by Rocky Luten. Food Stylist: Anna Billingskog. Prop Stylist: Sophie Strangio.

Test Kitchen-Approved

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Test Kitchen Notes

Featured in: Slow-Cooker Rotisserie Chicken Is Peak Comfort Cooking. —The Editors

Prep time 15 minutes
Cook time 5 hours
Serves 3 to 4

Ingredients

1 3 ½- to 4-pound chicken, giblets removed and discarded
Kosher salt
Freshly ground black pepper
1 tablespoon sweet paprika
1 tablespoon light brown sugar
2 teaspoons garlic powder
2 tablespoons olive oil (optional)

In This Recipe

Tools

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Directions

Create a makeshift rack for your chicken by crumbling foil into a long snake, then loosely wrapping it into a coil. Place in bottom of a 4-quart Crock-Pot.
Pat the chicken dry with paper towels and season well with salt and pepper.
Mix together paprika, brown sugar, and garlic powder in a small bowl, then rub all over the chicken. If you want, truss the chickens legs together with kitchen twine (this will keep the bird more neatly together, but won’t change anything about flavor or cooking time).
Place chicken breast-side up on the foil coil. Cook on high for 2 ½ to 3 ½ hours or low for 4 to 5 hours, until juices run clear and an instant-read thermometer inserted into thickest part of the thigh reads 165°F.
If you like your chicken skin crispy (duh!) transfer it to a sheet pan, drizzle with the olive oil, then broil on high for 4 minutes. Remove chicken to a cutting board. Let chicken rest for at least 10 minutes, then carve.

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FrugalCat
Rebecca Firkser
alisonkm

Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. Her writing has appeared in TASTE, The Strategist, Eater, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl. You can follow her on Instagram @rebeccafirkser.

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3 Reviews

FrugalCat October 21, 2020

I did this in my small slow cooker with a cornish hen. I cut the seasonings down proportionately and used butter flavored oil (popcorn oil) instead of olive.

alisonkm March 30, 2020

So.... I have only tried slow cooker chicken a handful of times to dismal results. Will this recipe result in moderately crisp skin?

Author Comment

Rebecca F. March 30, 2020

hi! If you look to step 5 in the recipe you'll see instructions to pop the chicken under the broiler for a few minutes to add some color and a bit of crisp. However, no slow-cooked chicken (in the oven or the slow-cooker) will yield shatteringly crispy skin. I even find that's difficult to achieve with whole birds cooked at a very high temp. For truly crispy skin, I always recommend searing parts in a very hot pan.