Adapted slightly from Cooking on the Ranch who got the recipe from The Unorthodox Epicure (I am sad that I cannot locate his version of the recipe!)
The other day, when Cooking on the Ranch posted this recipe, I immediately wanted to try it. My daughter is a chicken fanatic and rotisserie chicken is something she often requests when we are out shopping. Usually, that’s in the evening when I’m tired and don’t want to cook, so I give in and get the chicken. She takes it home and eats half the chicken by herself, in one sitting. But it tastes SO overly salty and a little processed to me … I wonder what did they put on that chicken?
Enter THIS recipe … When I saw this Rotisserie chicken recipe that’s not made on a rotisserie but in a slow cooker instead, well, I just knew I had to try it! My daughter took one glance and agreed wholeheartedly. I had a bunch of chicken leg quarters in the freezer and I wanted to free up some freezer space, so I decided they would be my guinea pig chicken (so to speak). I started up my slow cooker and got my chicken cooking … the whole house smelled divine as it was cooking, and when it was done, both my daughter and I agreed, the chicken was scrumptious! Way better than the who-knows-what-they-put-on-them whole cooked chickens you buy at the store.
This recipe is so easy and delicious, and I love that I know EXACTLY what went in and on my chicken.
Print
Better than Rotisserie Crockpot Chicken
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 - 6 servings 1x
Ingredients
For the rub:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon chili powder
- Freshly ground black pepper
For the chicken
- 1 fryer chicken, cut into pieces … or 4 – 6 large chicken leg quarters
- 1 medium onion, sliced
- 5 mini sweet peppers or 1 red bell pepper, seeds removed and chopped into chunks
- 3 – 5 cloves garlic, smashed and peeled
- A few fresh sprigs of rosemary
- 1/2 cup white wine (or broth or water)
- 1 Tablespoon smoked paprika
- 1 Tablespoon Old Bay Seasoning
Instructions
- Mix together the spices for the rub, then lift the skin from the chicken and rub the spices under the skin.
- Put the onions, pepper chunks, garlic, rosemary and wine at the bottom of the slow cooker (enough to cover), then put the chicken pieces in. Sprinkle the top with smoked paprika and Old Bay Seasoning.
- Cover and cook on low for 8 hours or on high for 4 hours. Unplug the cooker and let the chicken sit in the cooker for 30 minutes or so (to let the meat soak up some of the juices) before serving. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Foodie FriDIY, Gluten Free Friday, Weekend Potluck and Clever Chicks Bloghop.
1 comment
[…] Better Than Rotisserie Crockpot Chicken […]