Slow Cooker Rotisserie Chicken
Introduction
Those rotisserie chickens from the supermarket are a busy cook's best friend. When you have time to plan ahead, make your own--in your slow cooker!
Ingredients
1 lemon, cut in half
1 teaspoon dried thyme
1/4 teaspoon black pepper
1 whole chicken, (about 4 1/2 pounds)
1 teaspoon dried thyme
1/4 teaspoon black pepper
1 whole chicken, (about 4 1/2 pounds)
Directions
Place an inverted shallow ceramic dish (one that is oven-proof) into the bottom of your slow cooker insert. Your chicken should be able to fit on top and still allow the lid to close tightly.
In a small dish, squeeze the juice from half the lemon, then stir in the thyme and pepper.
Starting at the tail end of the bird (the end where the legs are), slide your fingers between the breast and the skin. Loosen the skin from the flesh as you work your way to the neck end. Once the skin is loosened from the breast, cut it off and removing any fat, using kitchen shears if necessary. Continue the process with the skin over the legs. Discard the skin.
Place the remaining 1/2 lemon into the cavity of the chicken, along with 1/4 of the herbed lemon juice.
Cross the legs of the chicken, then tie them together with cotton kitchen string.
Place the chicken in the slow cooker, atop the inverted dish.
Coat the top of the chicken with cooking spray.
Spoon the remaining herb mixture over the top and sides of the chicken.
Cover and set on low. Cook at least 4 but up to 8 hours, until temperature of the inner part of the chicken thigh reaches 170 degrees.
Transfer chicken to cutting board, let rest for 15 minutes, then remove the meat from the bones.
Serving Size: One 4 1/2 pound chicken yields almost 10 ounces cooked dark meat and 16 ounces cooked white meat. Approximately 2 ounces dark meat and 4 ounces of white meat per serving.
In a small dish, squeeze the juice from half the lemon, then stir in the thyme and pepper.
Starting at the tail end of the bird (the end where the legs are), slide your fingers between the breast and the skin. Loosen the skin from the flesh as you work your way to the neck end. Once the skin is loosened from the breast, cut it off and removing any fat, using kitchen shears if necessary. Continue the process with the skin over the legs. Discard the skin.
Place the remaining 1/2 lemon into the cavity of the chicken, along with 1/4 of the herbed lemon juice.
Cross the legs of the chicken, then tie them together with cotton kitchen string.
Place the chicken in the slow cooker, atop the inverted dish.
Coat the top of the chicken with cooking spray.
Spoon the remaining herb mixture over the top and sides of the chicken.
Cover and set on low. Cook at least 4 but up to 8 hours, until temperature of the inner part of the chicken thigh reaches 170 degrees.
Transfer chicken to cutting board, let rest for 15 minutes, then remove the meat from the bones.
Serving Size: One 4 1/2 pound chicken yields almost 10 ounces cooked dark meat and 16 ounces cooked white meat. Approximately 2 ounces dark meat and 4 ounces of white meat per serving.
Number of Servings: 4
