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Crockpot Rotisserie Chicken

Servings 6 people
Author Scarlett Bendixen

Ingredients

  • 1 5-7lb whole chicken
  • 1 tsp minced garlic
  • 2 Tbsp butter
  • 1/2 onion sliced
  • 2 Tbsp paprika
  • 1 pinch cayenne
  • 1 Tbsp dried minced garlic
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp season salt
  • 1 tsp dried parsley

Instructions

  1. If your chicken has neck and giblets clean out the chicken first and then do the following steps. If yours is like mine and already had the neck and giblets cleaned out then you can take the chicken and stuff in the butter and 1 teaspoon garlic. Then stuff as many onions as you can fit inside. Mix the remaining ingredients (except the dried parsley) in a bowl. Spray crockpot with cooking spray. Then sprinkle half of the seasoning on the bottom of the chicken then place in crockpot. Sprinkle the rest of it on the top of the chicken. Place the remaining onions that could not fit in the cavity of the chicken in the bottom of the crockpot. Cook on high for 4 hours or on low or 6-7 hours. Turn on your broiler to 500 degrees F. Carefully place chicken in a baking dish sprinkle dried parsley on top and then put in the broiler for 7-10 minutes or until the skin is darker brown and crispy. Place on a dish and poor remaining juices from the chicken over the top. And enjoy! Or you can always slice it up and use it in other recipes, but this is good just on its own!