Slow-Cooker Rotisserie-Style Chicken

This is a favorite and it has great left over benefits. Not only is any chicken left over good, but the broth that comes from it has a fantastic flavor. The broth has been cooked down enough that it is condensed broth, one you can add a bunch of water. I will put it in a jar and freeze it for soup another day.

Also, the bones from this chicken make a fantastic broth as well. It has been well seasoned so the flavor is delicious. Recipe for that is at the bottom of this post.



1 (4-5 pound ) whole chicken     This recipe calls to skin the chicken. I have done it both ways but, it is actually really good skinned.

The rub:

1. 2-3 tsp. Kosher salt
2. 1 tsp paprika
3. 1 tsp onion powder
4. 1/2 tsp dried thyme
5. 1 tsp Italian seasoning
6. 1/2 tsp cayenne pepper (Sometimes I add more or less depending on our mood. If you follow this amount it isn't hot).
7. 1/2 tsp. black pepper

• Clean up the chicken and discarding skin (if desired) and inner stuff. Washing the chicken very well. (I usually use a crock pot bag for this recipe too. Otherwise spray the inside of the crock well).
• Mix all of the rub ingredients together in a bowl. After mixing it up rub down the chicken very well.
• Place chicken, breast down, into the crock.
• Put 3-4 cloves of garlic inside of the chicken as well as pieces of quartered onion.
• Add potatoes on top if desired. 
• DO NOT ADD WATER!
• Cover and cook on high for 4-5 hours or on low for 8 hours. (check if on low after 7 hours. All crocks cook different).

Making Broth with the left over bones from this recipe.

I usually try to throw the bones back into the same crock after dinner is over with my saved bits of celery and older carrots I save from grocery day when I clean all of the veggies. Add pieces of onion and garlic, maybe a few more spices and fill the pot up with clean water. Then let it cook on low all night. Next day I let it cool down. Then stick it in a big bowl and put it in the fridge to let the fat come to the surface to skim (There isn't very much fat from this broth because the recipe for the chicken is skinned. Still has a great flavor). Then put it in juice jugs that I have left over and washed out. Stick them in the freezer for more broth.


I will try to add a picture after dinner tonight.