Thursday, December 11, 2014

Slow Cooker "Rotisserie" Chicken

Husband-Tested in Alice’s Kitchen

I’ve been quite busy preparing meals in advance of our family’s two-week holiday visit.  I’ve planned soups, salads, casseroles, desserts, and other tasty dishes.  I’ve made some homemade breads and wished to have several batches of cooked chicken in the freezer to thaw for sandwiches.  This Slow Cooker Rotisserie Chicken was a cinch to make and while it cooked away, I was able to take care of other holiday tasks. 

1 whole chicken around 5 pounds, insides removed and washed and patted dry
1 Tablespoon of paprika
3 Tablespoons of steak seasoning (I used Simply Organic Grilling Seasons Steak Marinade.)
Kosher salt and freshly ground pepper, to taste
Place 4 balls of foil (about the size of golf balls) in the bottom of the slow cooker.  (This step is not absolutely necessary. The benefit is that it is easier to remove the chicken from the slow cooker in one piece if the bottom of the chicken hasn’t been simmering away in the juices all day. It’s really delicious either way, but creating a foil ball rack in the slow cooker makes it more like a traditional roasted chicken you can carve.)
Pat the chicken dry with paper towels. 
In a small bowl, mix the paprika, steak seasoning, Kosher salt and pepper together. 
Season the chicken inside and out. Place it in the slow cooker.  Set the slow cooker on high and cook for 4 to 4½ hours or until the chicken registers 165°F. Let the chicken rest on a cutting board or large platter with deep sides for about 20 minutes before carving.
Use the juices at the bottom of the slow cooker to baste the chicken while it is resting, just to add even more flavor.  (Though the skin is flavorful, it doesn’t really get super crispy with this cooking method.)

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