You can get miles out of a store-bought rotisserie chicken – the perfect weeknight dinner multi-tasker. If you’re feeling like taking matters into your own hands (in a hands-off way), this Slow Cooker “Roast” Chicken is the answer. Keep the skin on (you can remove after cooking), use a bold spice rub, let it go unsupervised for 8 hours, and walk into a very nice weeknight version of the Sunday Roasted Chicken.
- 1 Tbsp kosher salt
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp ground black pepper
- 1-2 Tbsp olive oil
- 4-5 lb whole chicken, giblets removed
- 1 lemon, halved
- 5-6 whole garlic cloves, unpeeled
In a small dish, combine first 4 ingredients (salt through black pepper). Add olive oil to create a paste.
Place whole chicken in the crock of a medium to large slow cooker*. Rub it down on all side with the spice mixture, including under skin. Stuff the lemon halves and garlic cloves in the cavity.
Cover and cook on LOW for 7-8 hours, or HIGH for 4 hours. Once cool enough to handle, remove skin and discard. Pull meat off bones and refrigerate up to 4 days to use throughout the week.
*Breast-side down results in juicier breast meat.