Slow Cooker Rotisserie Chicken


1 whole chicken 4-5 pounds, fully defrosted
2 teaspoons garlic salt
1 teaspoon coarse ground black pepper if using standard ground, use 1/2 teaspoon
2 teaspoons paprika plus a bit for sprinkling


Clean out the inside of the chicken and pat it completely dry inside and out with paper towels.
Mix the seasonings together and rub all over the chicken inside and out.
Using Heavy Duty Foil, cut two 18 inch pieces.
Roll each piece the long way, loosely, so the tube of foil was as long as possible, then curve it like an oven heating coil, like a flattened S.
Place the chicken on top of the foil, sprinkle with a bit more paprika.
Cook on low 8 hours.

Note: click on times in the instructions to start a kitchen timer while cooking.


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