This Slow Cooker Rotisserie Style Chicken is a “fall off the bone”, tender, juicy, flavorful, and possibly the best chicken I’ve ever cooked. Also, the easiest meal that I’ve ever put together. I’ve been missing out for so long, because I didn’t have a slow cooker. I didn’t think I needed one, until now. And now, I don’t think I could live without it. I’ve been searching for a good recipe, and found so many different methods and ways of preparing a chicken in a slow cooker. Some suggest to place the chicken breast down, the others suggest to place it breast up. Some cook it on low, some on high. I’m not a big expert with a slow cooker, yet, and this was my first recipe ever cooked in a slow cooker, but to my surprise it turned out so good. I hope you’ll love it too. And if you have any suggestions, please leave me a comment, I’m always happy to hear from you. Oh, and make sure to scroll down for a one of a kind, super delicious gravy recipe. Ok, back to the Slow Cooker Rotisserie Style Chicken recipe…
- 1 tablespoon sea salt
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 2 springs rosemary, thyme
- 2 chickens 4-5 lbs each
- 2 tablespoons olive oil
- 4-6 garlic cloves
- 2 onions (1 for the slow cooker, 1 for the chicken)
- 2 carrots
Put one onion and carrots in a slow cooker (I use a 7qt, like this one). Then, prep the chickens.
Rinse the chickens with running water, and wipe it dry with paper towels. Make sure to remove giblets! Put half an onion, garlic, rosemary, thyme inside each chicken. Rub olive oil and spices all over the outside and the inside of the chickens. Place chickens into a slow cooker on top of vegetables. Do not add any water.
Cook until internal temperature reaches 165 degrees F. My 5-pound chickens cooked for 5 hours on high. I haven’t tried cooking it on low, but according to google, it should take about 8 hours.
Now, that the chickens are ready and resting, time to make a gravy. Chicken and vegetable have produced quite a bit of broth, and it must to be used for the gravy, so do not discard it. the flavor of this gravy is absolutely delectable, rich and silky.
Ingredients for the Gravy:
- 1/4 cup chicken fat
- 1/4 cup flour
- 2 cups chicken broth
Strain the chicken liquid. Discard the vegetables. Let the chicken liquid rest for about 5 minutes. The fat will separate to the top.
Spoon the fat into a small saucepan. You should get approximately 1/4 cup of chicken fat.
Heat up the fat until it’s simmering. Add the flour and whisk to combine. Cook for about a minute.
Slowly pour the chicken broth, whisking the whole time. Simmer the gravy until it thickens, about 5 minutes.
Serve over Potatoes and Chicken.
The chicken recipe is slightly adapted from here.
The gravy recipe is adapted from here.