Did you know? You can make the most delicious rotisserie chicken in a slow cooker with only 10 minutes of actual work. In several hours, you'll have perfectly seasoned, crispy skin and so much tender, juicy chicken that literally falls off the bone. The best part is you can set the slow cooker on high heat and multitask a few hours before dinner, or set to low heat while you're at work and return home to the smell of heaven.
No more babysitting the oven. No more greasy store-bought versions. Plus, we're showing you how to make a super nutritious bone broth with all the leftover bits and pieces. Oh man oh man.
The trick to making crispy chicken in the slow cooker is keeping it elevated. Line the bottom of the slow cooker with aluminum tinfoil packs so your chicken doesn't sit in its juices. At the end, pop your chicken into the oven on high heat or under the broiler for a few minutes to further crisp up.
We love this whole rotisserie chicken with roasted brussels sprouts and tender chunks of sweet potato. Just 1 cup of brussels sprouts contains 127% of your daily recommended intake of vitamin C.
Crock Pot Rotisserie Chicken
Time: 4 hours
- 1 Whole Roasting Chicken (about 4 to 5 lbs)
- 3 tsps Sea Salt
- 2 tsps Paprika
- 1 tsp Onion Powder
- 1 tsp Dried Thyme
- 1 tsp Italian Seasoning
- 1/2 tsp Cayenne Pepper
- 1 tsp Black Pepper
- 2 Sweet Potato (diced into 1 inch cubes)
- 4 cups Brussels Sprouts (halved and trimmed)
- 1 tbsp Extra Virgin Olive Oil
- Rinse chicken and pat dry with paper towels. Remove innards of chicken if not already done. Crumple up sheets of tinfoil to create 6 to 8 round balls (about the size of a golf ball). Place in the bottom of the crock pot. This helps to prevent the chicken from sticking to the bottom, cook more evenly and keep it moist.
- Rub the inside of your crock pot with a bit of olive or coconut oil to make it non-stick.
- In a bowl, combine the sea salt, paprika, onion powder, thyme, italian seasoning, cayenne pepper and black pepper. Rub this spice mix evenly all over the chicken (inside and out).
- Place chicken (breast side up) in the crock pot on top of the foil. Cook 4 to 5 hours on high or 8 to 9 hours on low (aim for 1.5 hours per pound). If you have a meat thermometer, the chicken will be perfect when it has an internal temperature of 165 degrees celsius. Otherwise, you can check that it is cooked through just by making a slit in it and make sure it is no longer pink at the bone.
- One hour before you are ready to eat, preheat oven to 415. Add chopped sweet potato and brussels sprouts to a large mixing bowl. Add olive oil and season with sea salt and pepper. Toss well. Line a baking sheet with parchment paper and spread the vegetables across evenly. Roast in the oven for 30 minutes.
- Remove vegetables from oven and increase heat to 450. Line a pan with foil. Ensure chicken is cooked through then transfer it to the foil-lined pan. Place chicken in the oven for 10 minutes to make it crispy.
- Remove from oven and carve the chicken. Plate chicken with roasted sweet potato and brussels sprouts. Enjoy!
STOP! Don't throw out the bones!
Pack away your leftovers for lunch the next day and save the carcass for an incredibly nourishing bone broth. Toss your scraps right back into the slow cooker along with aromatic veggies and water, then let it work its magic. The result is a deep, rich and savoury brew that is SO good for you.
Bone broth helps heal your gut, boosts your immune system, reduces inflammation and is also amazing for your skin, hair and nails. You can drink it as a warm beverage on its own, or use it to cook soups, stews, quinoa or even ramen! Read more about why bone broth is so awesome.
Immunity Boosting Bone Broth
Time: 12 hours
- Whole Chicken Carcass (about 2 lbs of bones)
- 1 Carrot (peeled and chopped)
- 1 Yellow Onion (diced)
- 2 stalks Celery (chopped)
- 3 Garlic (cloves, halved)
- 1 tbsp Apple Cider Vinegar
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 cup Parsley (chopped)
- 6 cups Water
- Place the bones in the crock pot. Add all remaining ingredients. Set crock pot to low and let cook for at least 12 hours.
- After 12 hours, strain the broth through a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Once cool, remove the layer of fat that forms on the top and discard or save it for future cooking. Freeze broth until ready to use.
Storage - Store in fridge up to 1 week or freezer up to 3 months.
Serve it With - Drink it as a warm beverage, or use it to cook soups, stews, quinoa, pho or ramen.