Rotisserie Chicken in Your Crockpot!
(Thanks to Karlynn Johnston)
1 ( 4 lb) broiler/fryer chicken
2 tbsp paprika
1 tbsp onion soup mix crushed
2 Tbsp garlic powder
2 tbsp olive oil
1 1/2 tsp fine sea salt
optional : 1/2 tsp black pepper and 1/2 tsp cayenne pepper for heat or extra salt if you like it salty!
Pat chicken completely dry with paper towels.
Truss with or without string. (do NOT skip this step or it will fall apart in the crockpot)
Combine the remaining ingredients together in a small bowl until it forms a paste. If it’s too dry, add small amounts of oil until you get a good spreading consistency.
Rub the paste all over the chicken, inside and out., making sure not to tear the skin.
Wad up 4-5 balls of tinfoil, place in the bottom of the crockpot and place the chicken, breast up, on top of the foil.
Cover the crockpot with the lid and cook on low for 8-9 hours.
When the thigh area has reached a minimum of 185 degrees, carefully remove from the slow cooker and place on a baking sheet.
Cook for 5-7 minutes in a 450 degree oven to crisp up the skin, watching carefully.
Remove and serve!