The public has spoken–faux rotisserie chicken it is! Don’t worry, my little pretties, we’ll have Texas Sheet Cake soon.
Suffice it to say that me + a whole chicken = culinary disaster. I actually once had a real, true panic attack while skinning a whole raw chicken.
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Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it’s not stewing in its own juices.
Rinse chicken, including the cavity, and pat dry with paper towels. Place the chicken on its back so the breast is facing up and the legs are on the plate. If you want (and I actually strongly recommend that you do UNLESS you’re looking for a neutral flavor), pull the skin up all around the chicken. This does involve sticking your hand between the skin and the breast. Oooh, sounds dirty. Slice a few garlic cloves in half lengthwise and stick them under the skin. You can also arrange a couple sprigs of fresh herbs like rosemary, thyme, and/or sage under the skin. This makes a very pretty chicken when it’s all cooked and adds a lot of flavor.
Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours.
(And by breast side up I mean, completely opposite of the pictures shown in this post. Hey, you try photographing every step of your dinner and see if you make it all the way through without an upside-down chicken every once and a while…!)
This poor guy has no idea what’s coming…
I actually didn’t take it out of the slow cooker for the last picture because it’s so tender that the legs and wings will literally fall off when you pull it out. But that makes for some yummy chicken! Try it with steak fries or Sara’s Stuffed Bleu Cheese Potatoes.
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Instructions:
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it’s not stewing in its own juices.
Rinse chicken, including the cavity, and pat dry with paper towels. Place the chicken on its back so the breast is facing up and the legs are on the plate. If you want (and I actually strongly recommend that you do UNLESS you’re looking for a neutral flavor), pull the skin up all around the chicken. This does involve sticking your hand between the skin and the breast. Slice a few garlic cloves in half lengthwise and stick them under the skin. You can also arrange a couple sprigs of fresh herbs like rosemary, thyme, and/or sage under the skin. This makes a very pretty chicken when it’s all cooked and adds a lot of flavor.
Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours. Try it with steak fries or Sara’s Stuffed Bleu Cheese Potatoes.
Questions & Reviews
Our family doesn't eat the dark meat, so do you think you could do this with just chicken breasts, using the aluminum foil balls and all? Right now I boil my chicken for recipes calling for cooked, shredded chicken and I just really hate the results, but am not sure what else to do. Have you ever tried it with anything other than a whole chicken?
I have used this recipe over and over since reading it. Thanks so much! I get the bagged flavored whole fryers from our meat counter so I don't even have to season them too much. I just use some Season All on the top and it comes out so great! I tell everyone about it when recipes come up. I usually call it Fauxtisserie Chicken. I love crock pot recipes! Please share more of them.
I just want to say thanks for your blog. I've always been a terrible cook, but everything I've made off of your blog has turned out perfectly (because you give such clear directions) and everyone who eats it always loves it! You two are teaching me how to cook…I've never been able to work with yeast until I tried your breadsticks, pastries until I tried your apple streusel bars, and the list goes on and on. I've always been intimidated by whole chickens, so this will be the next thing I try and I'm sure it will be a raving hit. Thanks again.
Jenn…from Iowa.
Sounds wonderful and easy! I will definitely try this. I just discovered your blog and I love it already!
Oh, and I added this recipe to my blog too, crediting you of course! Hope that's okay. I just HAD to pass it along!!
This recipe has changed my life. Or at least the way I cook chicken. I, too, have a chicken complex. After tasting this, I will never boil or poach a chicken breast again…
I used it for Chicken Pot Pie and Chicken Salad. Both were awesome!!
Oh I made this yesterday and was simply amazed at how delicious and simple it was. I think you have changed my life. I made Hawaiian Haystacks with it last night, I'm making chicken salad tonight and chicken and dumplings tomorrow. This is great. I got it on a little late and cooked it on high for 5 hours. Amazing.
Made this the other night! Wow we loved it, will make this many more times to come.
This idea is great. The great thing is that you can change it up every time and play with different herbs and spices.
When I make this for my hubby and two boys, I usually shred it and get 3 meals out of it. Shredded chicken goes a long way. It’s aa great way to stretch a food budget!
OMGosh….this was SOOOO easy! It was perfect for a busy day.