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Slow Cooker Rotisserie Whole Chicken

Course: catherines plates, chicken, Crockpot, Slow Cooker
Cuisine: American, catherines plates, crockpot, slow cooker
Author: Catherine's Plates

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.