Recently I’ve seen a few recipes for rotisserie style chicken made in the slow cooker. I love rotisserie chicken, and chicken cooked in the slow cooker, so I decided to give it a go. Most recipes call for balls of tin foil to be rolled up and put in the bottom of the crock-pot and the chicken rested on that. At first I wondered if this was to reflect the heat and help the chicken brown, but the only explanation I could find was that this raised the chicken and stopped it from cooking in its own juices, and basically stewing. I was running a bit low on tin foil and didn’t see the point on wasting crock-pot space on something I couldn’t eat so I decided to put some potatoes in the bottom instead!
I usually remove the chicken skin when I use the slow cooker but a lot of the recipes had the skin on, so I left mine on for a change. I didn’t notice much difference to how moist the chicken stayed or the flavour, but the cats enjoyed eating the leftover chicken skin!
I seasoned my chicken and left it for a couple of hours before putting in the slow cooker, but you could cook it straight away.
Chicken – 4.4lb/2kg (check your manufacturer’s handbook for the maximum size for your machine)
Garlic – 2 cloves
Bay leaf – 1
Seasoning – smoked paprika, Italian seasoning, cayenne pepper, ground mixed spice, celery salt, pepper, chilli flakes
Potatoes – small ones, enough to fill the bottom of your crock-pot (peeled)
Equipment: Bowl, cling film, slow cooker, turkey baster, jug
- Wash and dry the chicken. put in the bowl, season, and cover with cling film and put in the fridge until needed.
- Put the potatoes in the bottom of the crock-pot.
- Add enough water to cover half the potatoes and set on high.
- Put the chicken on top of the potatoes and put the lid on. You might have to break the backbone if the top of the breast touches the lid, just press the heel of your hand into the middle of the breast until you hear a crack.
- Cook on high for 1 hour, then turn to low for 8-10 hours or leave on high for 4-5 hours.
- Every couple of hours baste the chicken and potatoes and remove any of the juices that are touching the chicken. Cool and freeze, and use as stock.
- When cooked remove the chicken to a warm plate to be carved and dish up the potatoes.