Crock Pot Rotisserie Style Chicken is moist and delicious when you slow cook and season a whole chicken in a crock pot. What I love the most about Crock Pot Rotisserie Style Chicken is that you can change up the flavor by rubbing a different seasoning on the outside of the whole chicken when you put it in the crock pot.
First you need to clean the chicken by removing any gizzards and trimming the tail from the whole chicken.
Rinse the chicken well under cold water being sure to clean the cavity well.
Place the chicken on a cutting board or cookie sheet to drain.
Slice the onion and place the slices and carrots in the crock pot to elevate the whole chicken off the bottom of the slow cooker.
Pat the whole chicken dry with some paper towels.
Sprinkle the seasoning all over the skin of the whole chicken then using your hands rub the spices in.
Lift the chicken and place it in the crock pot on top of the onion slices and carrots.
Turn the crock pot on to high. Place the lid on and slow cook for 4-5 hours.
Check the internal temperature of the chicken after cooking for 4 hours. The chicken is cooked thoroughly when the internal temperature at the thickest part of the breast has reached 165 F.
Once the whole chicken is cooked completely carefully lift it from the crock pot and place it on a serving platter.
Using a slotted spoon lift the cooked onion and carrots from the crock pot and place them around the chicken on the platter.
Choose the Right Chicken: Opt for a fresh, whole chicken around 4 to 5 pounds. Organic or free-range chickens tend to offer superior flavor and texture.
Dry Rub Magic: Generously apply a mix of spices such as salt, pepper, paprika, garlic powder, onion powder, and dried herbs like thyme or rosemary to the chicken before cooking.
Skip the Liquid: There's no need to add broth or water; the chicken will cook in its own juices, staying moist without getting soggy.
Elevate Your Chicken: Place balls of aluminum foil or small potatoes at the crock pot's bottom to lift the chicken, allowing for even heat circulation and a crispy exterior.
Cooking Time Matters: For tender meat, cook on low for 6 to 8 hours or on high for 3 to 4 hours. Low and slow is usually better, but high can work well if you're in a hurry.
Finishing Touch for Crispiness: After cooking, broil the chicken for a few minutes to crisp up the skin, monitoring closely to prevent burning. This adds a delightful texture contrast to the juicy meat inside.