Slow Cooker Rotisserie Chicken
Source of Recipe
List of Ingredients
1 whole chicken (4-5 lbs.), rinsed and patted dry
2 Tablespoons extra virgin olive oil
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper (optional)
Make about 6 balls of aluminum foil and line the bottom of your slow cooker with them (you don't have to crunch the balls up too tight). You can also substitute chopped vegetables such as onion, carrots and celery if you don't want to use aluminum foil, or get one of these handy slow-cooker roasting racks that helps keep items elevated while cooking.
Combine the thyme, garlic powder, paprika, salt and pepper in a small bowl. Rub the oil all over the chicken, then and rub the seasoning over, making sure the chicken is evenly coated.
Place chicken in the crock pot on top of the chopped vegetables. Cook on low for 6-8 hours or until chicken is cooked through.
As an optional finishing step, place the oven rack in the bottom third of the oven and turn the oven on to broil. Carefully place the chicken in a baking dish and allow to broil for about 5-10 minutes until the skin is crispy and brown.