Slow Cooker Rotisserie Chicken
Ingredients
- 1 ½ teaspoons paprika
- 1 teaspoon light brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1 4-pound whole roasting chicken
- 1 lemon, halved
- 3 sprigs fresh thyme
- 1 sprig rosemary
- 2 large carrots, cut into 3-inch pieces
- 2 celery ribs, cut into 3-inch pieces
- ½ small onion
Instructions
- 1
In a small bowl, combine paprika, brown sugar, oregano, onion powder, garlic powder, 1 1/2 teaspoons salt and 1 teaspoon pepper.
- 2
Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with paprika mixture. Stuff cavity with lemon, thyme and rosemary.
- 3
Place carrots, celery and onion into a 4-qt slow cooker. Place chicken, breast side up, on top of the vegetables; tie drumsticks together with kitchen twine.
- 4
Cover and cook on low heat for 4-5 hours, reaching an internal temperature of 165 degrees F. Remove chicken from the slow cooker; let rest 10-15 minutes.
- 5
OPTIONAL: Preheat oven to broil. Place chicken onto a baking sheet and broil until crisp and crusted, about 4-5 minutes.
- 6
Serve immediately.
