Slow Cooker Rotisserie-Style Chicken
A hands-off, crowd-pleasing chicken that tastes like it spent hours roasting on a spit. This slow cooker version delivers juicy meat, crispy-ish skin, and aromatic herbs with minimal effort. Perfect for weeknight dinners or weekend meal prep.
Ingredients
- 1 whole chicken (about 4–5 lb)
- 1 tbsp olive oil
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 medium lemon, sliced
- 1 cup chicken broth or water
- 2 tbsp butter or a pat of butter (optional, for richer flavor)
- 2 garlic cloves crushed (optional for extra aroma)
Instructions
- Pat the chicken dry inside and out with paper towels. A dry surface helps the seasonings stick and the skin crisp up a bit.
- In a small bowl, mix paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper. This will be your dry rub.
- Rub the chicken all over with olive oil, then massage the spice blend onto the skin and under the wings for even flavor.
- Stuff the cavity with a few lemon slices and, if you like, a couple of garlic cloves for extra aroma.
- Place the chicken in the slow cooker breast-side up. Pour in the chicken broth around the sides (not over the skin so you don’t rinse off the rub).
- Dot the top with small pieces of butter if using. This helps create a richer finish and can aid in browning a touch.
- Cover and cook on low for 6–7 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. If your slow cooker runs hot, start checking at 5.5 hours.
- If you’d like crisper skin, you can finish under a preheated broiler for 3–5 minutes, watching closely to prevent burning.
- Let the chicken rest for 10 minutes after cooking, then carve and serve with pan juices spooned over the slices.