Who hasn’t stopped by the grocery store on their way home and picked up a rotisserie chicken? We’ve all done it. We aren’t denying it’s an easy solution if you’re pressed for time or want an easy, pre-cooked protein to use in meals throughout the week – but have you tried cooking a rotisserie-style chicken in your slow cooker? You can control the seasonings and have a whole chicken for you waiting when you get home with just a little prep in the morning.
For this slow cooker rotisserie-style chicken we wanted to play off of a popular summer dish – Beer Can Chicken. You’ve probably seen pictures of whole chickens propped up on a can of beer on the grill, or have maybe even attempted cooking one yourself. We took that idea but transferred it to the slow cooker so you can enjoy the same flavors year round.
The trick to making a rotisserie-style chicken in the slow cooker is aluminum foil. Place four aluminum foil balls on the bottom of the slow cooker crock and then pour in a can of beer of your choice. The foil will lift the chicken out of the liquid so it steams in the beer leaving you with tender, moist meat.
We rubbed the chicken with a mixture of smoked paprika, salt, pepper, oregano, thyme, and garlic powder. The paprika gives the chicken skin a deep red color and adds a smoky flavor.
Take rotisserie-style beer can chicken to your next neighborhood barbecue (it’s best served alongside friends, beer, and sunshine) or make it on Sunday for dinner and eat the leftovers throughout the week on sandwiches and salads.
- 2 tablespoons smoked paprika
- 2 teaspoons salt
- 2 teaspoons coarse pepper
- 2 teaspoons dried oregano leaves
- 2 teaspoons dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 4 (6-inch) strips aluminium foil, each bunched into a ball
- 1 can (16 ounces) beer
- 1 (6 1/2 to 7 pound) whole chicken
- Mix smoked paprika, salt, pepper, oregano, thyme, garlic powder and cayenne pepper in a small bowl; set aside.
- Place 4 balls of aluminum foil on bottom of slow cooker crock. Pour beer into crock.
- Rinse chicken and pat dry.
- Rub chicken with seasoning mixture. Place chicken on top of foil in crock.
- Cover slow cooker. Cook on HIGH for 3 hours or LOW for 5 to 7 hours. Chicken is well done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh.
- USDA recommends 165°F as the safe eating temperature for chicken. Chicken is done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh. For more information on food safety, visit foodsafety.gov.
The 8 Quart Slow Cooker is the perfect size for for a 7 lb roast or a 7 lb chicken.
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