Slow Cooker Rotisserie Chicken

I love rotisserie chicken and OFTEN stop by my local grocer and grab one as the base for whatever I'm thinking about for dinner - and SOMETIMES it's just good to rip off a hunk and stand eating it over the sink (Shh!  Don't tell!)

This recipe lets you get that "fresh from the roaster" taste with your slow-cooker, which is my most indispensable kitchen device.

Ingredients

nonstick cooking spray
2 tbsp garlic powder
1 tbsp chili powder
1 tbsp smoked paprika
1 tsp chopped thyme leaves
kosher salt
Freshly ground black pepper
1 whole chicken, neck and giblets removed

Instructions

• Grease a large slow-cooker with cooking spray. Roll a few small balls of aluminum foil and place on the bottom of the bowl, creating a rack for the chicken.
• In a small bowl, whisk together garlic powder, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the garlic mixture all over chicken, then place in the slow cooker, breast side up.
• Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°F. Remove chicken from slow cooker.
• Let rest for 10 minutes before slicing and serving.

Cook's Notes:

• Slow cooker cooking bags are a GREAT way to avoid a lot of cleanup.  I recommend them wholeheartedly.
• To crisp up the skin, transfer chicken to a large baking sheet under a hot broiler until golden and crispy, only 3 to 4 minutes.