Crockpot Rotisserie Chicken

Adapted from Slow Cooker Whole Chicken

Ingredients

Vegetables
4 celery ribs cut into 1/2" pieces
8 small carrots cut into 1" pieces
1 small onion peeled and cut into 8 wedges
6 small yellow potatoes cut into 1" pieces
6 garlic cloves peeled and smashed
4 sprigs of rosemary, or equivalent dried
4 sprigs of thyme, or equivalent dried
½ t. salt
½ t. fresh ground black pepper
½ T. olive oil

Chicken
4-5 lb. chicken (small enough to fit in your crockpot without touching the lid
1 t. salt
1 ½ t. paprika
½ t. chipotle powder
½ t. fresh ground black pepper
½ t. dried thyme or 1 teaspoon chopped fresh
½ T. olive oil plus more for brushing

Gravy (optional)
2 T. unsalted butter
2 T. all-purpose flour

Directions

Chicken and Vegetables

Brush or spray a 6-quart crockpot with olive oil.  Toss vegetables with their seasonings and olive oil. 
Arrange seasoned vegetables in the slow cooker, creating a nest for the chicken.  Combine salt, paprika, chipotle powder, black pepper, dried thyme, and olive oil in a small bowl to make a seasoning paste.  Remove the giblets and neck from the chicken. Dry the outside and inside of the chicken with paper towels.  Spread the seasoning paste evenly over the chicken skin. Place the chicken breast side up on the vegetables.  Cover and cook on the “High” setting for 4 to 5 hours, or “Low” setting for 6 to 8 hours, or until the breasts reach an internal temperature of 160 to 165ºF, and thighs reach 170ºF.

For Crispy Skin (optional)

Carefully transfer chicken to a foil-lined baking tray with a rack on top. Brush the chicken with olive oil and broil 10-inches away from the top of the oven until the skin is browned and crisp, about 5 minutes.  To further brown the vegetables, transfer to a foil-lined baking tray and broil 10-inches away from the top of the oven for about 8 to 10 minutes.  Transfer chicken to a carving board and rest for 15 minutes before carving.  To serve, add vegetables to a platter and place carved chicken on top.

For Gravy (optional)

Transfer chicken drippings to a fat separator. Heat a medium sized pan over medium heat.
Melt 2 tablespoons of unsalted butter in the pan and then whisk in 2 tablespoons flour. Once a pale roux is formed, turn the heat up to medium-high. Gradually whisk in 1 cup defatted chicken drippings. Stir continuously until thickened, about 2 minutes. Add more chicken drippings for a thinner sauce. Season gravy with salt and pepper.

Nutrition Facts