This Is Not A Drill! Slow-Cooker Rotisserie Chicken Actually Works.
GET THE RECIPE HERE.
Oh slow cooker, you've done it again. You've completely and utterly shocked the entire Delish kitchen team. After our slow-cooker cheesecake turned out to be a smashing success, we thought we'd seen (and tested) it all. What more could we ask of you? But this rotisserie-style chicken has proven that there are no limits. The fun has only just begun.
GET A NEW SLOW COOKER: Hamilton Beach Programmable Slow Cooker, $32; amazon.com
When our deputy editor Lindsay first shared the concept last week, I wasn't sold. Roasting a chicken in the oven isn't that hard, so what's the point? And what about the crispy skin? It didn't seem possible in the confines of a slow cooker.
I'll spare you the suspense. Cooking a whole chicken in a slow cooker freakin' rocks. One major advantage over roasting in the oven is that you don't need to worry about basting, rotating, or tenting. But more importantly, the meat is incredibly juicy and flavorful. (We highly recommend using a spice rub!) It's also the tender like you've never seen chicken before. Even the breasts! When it's time to carve the meat literally falls off the bone and does all the work for you.
A few tips for success:
Before throwing the bird in the slow cooker, you'll want to create a "rack." It's easy. Roll up some foil, twist it into a spiral, and put it on the bottom of the slow cooker.
Make a spice rub! We used brown sugar, chili powder, paprika and thyme.
Broil it after. Crispy skin (or lack thereof) problem solved.
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