Tip Tuesday: Slow Cooker Rotisserie Chicken

Tip Tuesday

Well, I finally did it.  I made the Slow Cooker Rotisserie Chicken.  And, it was good.  Better than good.  So, to my sister:  try it, you’ll like it.  As the mercury starts to rise (and fall…and rise again) here, it is important to be able to the slow cooker for things that are normally oven-cooked.  When it is in the nineties or hundreds (Fahrenheit), using the oven to further heat up your kitchen is never a good idea.  The mercury kissed 80 today.  80.  It’s supposed to dip down to 30 in a day or so.

I also like the “fix it and forget it” aspect of this method.  I tend to baby chicken that I bake, basting it every ten minutes or so and worrying over it.  I also like that I can just use my slow cooker and leave home and it’s done (the main dish and one of the veg, at least) when I get home.  And did I mention that it doesn’t warm up the kitchen?

Now, the ingredients listed below have absolutely no amounts attached to them.  When seasoning the chicken, it is best to err on the side of more spice than you would feel comfy taking a bite of because it’s going to be on the skin, and you are not going to be eating the skin.  This is slow cooker rotisseried, not fried, after all.  Go with what covers the chicken in an appetizing pattern.  Add different seasonings if you wish.  The point is to inject as much flavor into the bird without having to actually use one of those scary syringe marinades.  Ew!  Enjoy the process and the results!

parsley flakes

orange (half in slices)

paprika (sweet)

seasoning salt

onion powder

garlic powder

black pepper (fairly coarse grind)

one bag fingerling potatoes

Empty the cavity of the chicken.  Wash and pat the chicken dry and remove any disturbing elements (feathers, pin feathers, excess icky looking fat) and the wings (if desired).  Slide your fingers under the skin over both breasts of the chicken. Spread the chicken to create a bit of a pocket.  Use a vegetable peeler to skin half of the orange (just the orange zest).  Place several pieces of zest into the cavity as well as under the skin covering the breast halves.  Make several slits in the skin over the bird.

The seasoned raw bird on its bed.

Pour the fingerling potatoes into the bottom of your slow cooker.  They will provide a bed for the bird and allow for it not to be sitting on the bottom of the insert.

Place one orange slice under the skin over each breast on the chicken.  You may have to cut the slices in half.  Stuff the slices into the cavity of the bird.

Sprinkle the seasonings over the bird as heavily as you wish.  Keep in mind that you will probably be removing the skin, so you want to focus on getting the seasonings into the slits that you made as much as possible.  Pour seasonings into the cavity of the bird, as well.

Refrigerate overnight.

In the morning, cook on LOW for 8 hours.  Check after 8 hours.  If chicken is not done, add another two hours.  Mine was done at 8 hours.

The finished bird

To serve:  Flay the bird.  That’s right.  Remove the skin.  Odds are you over-seasoned the skin, and you might find it too spicy.  Also, the Crock Pot is not known for producing brown crispy skin.  Remove the skin from the bone and serve it in bits and pieces.  More than likely you will find that the meat falls apart and falls off of the bone.

Survey says:  Muffin wanted seconds.  Josh liked it and said it was a repeatable recipe.  I loved how easy it was to prepare and how yummy it was.  It all relies on how well you season and slit the skin.  You want it to be really well seasoned.

I haven’t fixed the stock yet, but I’m looking forward to it.

This recipe is definitely Muffin Approved.

Muffin Approved

Have you ever tried this or something similar?  Let me know by dropping me a line below!

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One thought on “Tip Tuesday: Slow Cooker Rotisserie Chicken

  1. Pingback: Tip Tuesday: Kitchen Essentials #1: The Slow Cooker | Full Happy Muffin and Mama: The Blog

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