Rotisserie chicken from your local grocery store is so convenient during a busy workweek. Unfortunately, they are often cooked in refined sugar, high amounts of sodium, unhealthy additives and seasonings with wheat flour and even soy.
Instead, why not roast a chicken in your Crock-Pot? Cooking your own chicken at home ensures your bird will be free range and organic and prepared with fresh, quality ingredients.
Crock-pot chicken is tender, juicy and falls off the bone. This recipe only takes a few minutes to prep, and then your slow cooker does the rest!
Easy Rotisserie-Style Crock-Pot Chicken
Prep time: 20 minutes
Cook time: 4 to 8 hours
Step One: Spice Blend Rub
Spice rubs add much-needed flavor to bland chicken, giving it that unique smokiness, normally achieved with a rotisserie. You can prepare a large batch to have on hand whenever you need it.
- 1 tsp sea salt or pink Himalayan salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp chipotle powder
- Mix all spices together in a medium bowl, and set aside. If you’re making a large batch, place ingredients in a container with a lid and shake to mix.
Step Two: Rotisserie-Style Chicken
- 2 to 3 organic carrots, washed or peeled, cut into 3-inch pieces
- 2 to 3 organic ribs of celery, washed, cut into 3-inch pieces
- 1 organic 3 to 4 lb free-range chicken
- 2 small organic onions, peeled and quartered
- 1 organic lemon, washed and halved
- 5 organic cloves of garlic, peeled (if they are very fresh, you may use less)
- 2 tbsp extra virgin olive oil
- 3 tbsp spice blend rub (see recipe above)
- Lay the carrots and celery in the bottom of the Crock-Pot.
- Remove any packaged organ meats and neck from inside the bird, if included. Reserve the organ meat and neck for stock, if desired. Rinse the chicken thoroughly and pat it dry with paper towels.
- Stuff the chicken cavity with the onion, lemon halves and garlic. Rub the exterior of the bird with the olive oil.
- Rub the spice blend over the entire bird, making sure it is evenly coated. Lay the bird into the Crock-Pot over the vegetables.
- Cover and cook the bird on high or low until the meat is cooked through (cooking time will vary depending on the size of the bird and your Crock-Pot). When the chicken is cooked, carefully transfer it to a serving platter, reserving the juices for gravy. Remove the lemon, onions and garlic from the cavity and discard before serving.
Note: For a crispier skin, remove the cooked bird carefully from the Crock-Pot and place on a baking sheet. Broil on high for a few minutes until the skin crisps gently.
Step Three: Gluten-Free Gravy
- 2 cups organic, gluten-free chicken stock (include any chicken juice and drippings)
- 3 tbsp cornstarch
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dry sage
- 2 tbsp butter, or butter-flavor alternative
- In a large measuring cup, make a slurry by mixing one cup of the cool chicken stock with the cornstarch. Whisk until smooth.
- Pour the second cup of stock into a medium saucepan and warm on medium heat.
- When the stock is almost at a simmer, slowly pour the slurry into stock, whisking constantly. Add the seasoning and continue to whisk until the gravy thickens. Remove from heat and whisk in the butter. Taste and add more seasoning if necessary. Serve with the cooked rotisserie-style chicken.
Reserve the chicken bones for making stock, and reserve any leftover chicken and gravy for a hearty soup!
Katherine Marko is a freelance writer, author and blog creator. Her areas of expertise include food, health, style, beauty, business and nutrition. Marko holds a Bachelor of Arts in English, a diploma in photography, graphic design and marketing, and certification in esthetics.