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
I have been making this chicken ever since I found this recipe a few years ago and I love it, especially when my supermarket has whole chickens on sale for $.99 a lb. I am looking for a little advice however. I typically roast some vegetables, then throw the peeled rotisserie chicken into the pan with olive oil, lemon, herbs, and red onions for the last 15-20 minutes (so it can warm since I peel it the night before). Every time it comes out super dry, even when I tightly cover the pan with foil. The chicken is PERFECT coming off the bird the night before (or even that morning), but those few minutes in the oven zap all of the juices out of a perfectly moist bird. So, have you done something similar and how do you keep it juicy?
Okay, I bookmarked this recipe and intended to do it with an unfrozen whole chicken. Then I burned my hand and had to wait 3 weeks before finally thawing and using this recipe. WOW! As good as the “promises”.
I put 1/4 cup of water in the bottom of the crock pot but the chicken sweated adequately to actually cook it on “high” at only 4 hours. Excellent taste, perfect texture.
This looks awesome, but have you ever used anything other than aluminum foil to hold the chicken up? I am not a fan of aluminum anything, so an alternative would be appreciated. I wonder if you can use Pyrex ramekins? Any thoughts?
Can’t wait to try this recipe! I’ve seen it floating around and always think how versatile it is. I too have touching raw chicken/salmonella issues. Years ago I discovered Playtex “Clean Cuisine” disposable gloves. Haven’t touched a raw chicken since and no longer worry about the germs stuck under my finger nails!
I just want to say thanks for all your wonderful recipes! This was a fantastic way to cook a chicken!
I have made several of your recipes and ALL were good! You cook great food without being overly “fussy”. My husband wants a plate of food, not 2 mini veggies crossed over a cube of meat, and you deliver!! Keep up the great work!
Thanks!
Pat
This chicken is amazing! I use the garlic paste that comes in a tube instead of actual garlic cloves. I have also cooked turkey breasts this way, and they are excellent. The meat stays moist, and is perfect for sandwiches—I like a grilled cheese on rye with the turkey on it. Yum.
I can’t imagine how many hand washings you had to go through to make and photograph this chicken! I too am paranoid about under-cooked poultry! Last Thanksgiving I brined my turkey, and it was so moist and juicy, that I lost sleep that night fearing that it hadn’t been fully cooked and that all my guests would end up in the ER!
I have a small crockpot (would have to stand the chicken up) and a much larger Nesco oven w/rack. Can I use the Nesco, or have to buy a larger crockpot? Can’t wait to try this recipe!
I’m really not sure- you’ll just have to see what fits!