Crock-pot Rotisserie-Style Chicken
All the flavor of rotisserie chicken straight from the crock-pot.
Servings: 6
Cost: $10.00
Equipment
- Spice Grinder or Knife
- Half Sheet Pan
- 6-quart Slow Cooker
Ingredients
- 2 tsp Fennel Seeds
- 1 tsp Crushed Red Pepper Flakes (optional)
- 2 Tbsp finely chopped Fresh Rosemary, plus 2 whole sprigs
- 2 Tbsp finely chopped Fresh Thyme, plus 2 whole sprigs
- 1 Tbsp Paprika
- 1 Tbsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- 3 Tbsp Olive Oil
- 1 large or 2 small Baking Potatoes, cut into 2-inch pieces
- 1 Onion, cut into 2-inch pieces
- 2 cloves Garlic, peeled
- 2 Bay Leaves
- 1 cup Chicken Broth
- 1 Whole Chicken, 2-4 pounds (just be sure it will fit in your slow cooker)
Instructions
- Preheat broiler. Line a baking sheet with foil.
- To make the spice blend, crush the fennel seeds and red pepper flakes in a spice grinder or chop them very finely with a knife. In a small bowl, combine the chopped fennel seeds, red pepper flakes, chopped fresh rosemary, chopped fresh thyme, paprika, kosher salt, and black pepper.
- Place the chicken on the prepared baking sheet and tie the legs together (optional). Rub the outside of the chicken, first with the olive oil and then with the spice mixture, until evenly covered. Place under the broiler until the skin becomes crisp and dark golden brown.
- While the chicken is under the broiler, prepare the crock-pot by adding the potato, onion, garlic, bay leaves, chicken broth, rosemary sprigs, and thyme sprigs to the pot. Finally, place the chicken on top and put the lid on the crock-pot. Cook on high for 4-5 hours or until the chicken is tender and cooked through. Serve immediately or shred and save for later.
Notes
Recipe adapted from Crock-Pot Rotisserie Chicken on Food Ramblings and Herbed Faux-tisserie Chicken by Bon Appetit.