Slow Cooker Rotisserie Whole Chicken
Equipment
- 6 quart crockpot
- small bowl
- measuring spoons
- cutting board & sharp knife
Ingredients
- large whole chicken
- 2 medium yellow onions, chopped
- 4 medium carrots, peeled, chopped small
- 4 ribs celery, sliced
- 1 stick butter, softened
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 2 tsp garlic powder (or to taste)
- 2 tsp onion powder (or to taste)
- 2 tsp smoked paprika (or to taste)
- 2 tsp chili powder (or to taste) `
- 2 tsp dried thyme (or to taste)
- 2 tsp dried parsley
Instructions
- In small bowl mix together butter and all seasonings.
- Pull skin away from chicken and place 1/2 of the butter mixture under skin and rub butter all over the chicken.
- Rub the rest of butter mixture from bowl onto the skin of the whole chicken.
- Spray 6 quart crockpot/slow cooker with non-stick cooking spray.
- Place all chopped vegetables in crockpot.
- Place whole chicken on top of vegetables in crockpot. Sprinkle with extra paprika & parsley to give color to chicken.
- Place lid on crockpot and cook on low for 7 – 7 1/2 hours or on high for 4 – 4 1/2 hours until chicken reached an internal temperature of 165 degrees or more in the thick part of the thigh.
- Remove chicken and vegetables to a serving platter and enjoy.