Recipe by bhbitts
"Makes great, spicy, juicy chicken with little work. Get a chicken with a pop-up timer if you can."
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salt, or to taste
ground white pepper
ground black pepper
Excellent dish and as noted in another review is very similar to "Roast Sticky Chicken - Rotisserie Style" seasonings also on this site. Not having to have the oven on and heating the whole house (it's hot in Florida) was great and the meat was delicious, moist, and fall apart tender. The stock it made was incredible and I was able to make plenty of gravy using it which I thicken up a bit with a cornstarch slurry. I did cut the salt back and used only 1 teaspoon and did quarter an onion and rolled the quarters in the seasoning then stuffed them into the cavity. When I bought the whole chicken for this dish I cleaned and seasoned it and instead of refrigerating overnight I wrapped it well and froze it, then when I knew I was going to make it I thawed it out in the refrigerator the day before. Worked very well and good to know I can prep a few chickens and freeze for when I want to make this meal. The chicken smelled amazing cooking and tasted amazing as well. Good idea to make it in the slowcooker bhbitts.
Way too hot so far as the amount of different pepper used. We like spicy food but this ones taste is off balanced with the amount of pepper. Won't be making this again. I followed the recipe exact.
This was one of the best crock pot chicken recipes I've ever tasted. My chicken weighed 5-lbs and I made the rub as directed except reduced the salt to 2 teaspoons since I have to watch my salt intake. I didn't notice the rub was to be put on overnight, mine was only on for about 3 hours, and I lifted the skin and put rub under the skin also, but the flavor was still awesome. I took the advice of another review and put some sweet onion along with celery chunks in the cavity. I made a two inch stand under the chicken with some potato chunks to keep the meat from laying on the bottom. That worked out great and husband ate the potatoes, too greasy for me but he loved them. I think this kept the chicken from falling apart since it wasn't laying in the greasy stock. I used a meat thermometer and cooked on low until the temp reached 170°, which took 8 hours exactly. My crock pot is old and cooks low when it says low, my newer larger one cooks much hotter, so I suggest checking the temperature to keep from over or under-cooking. This chicken was so tender, juicy and flavorful, it really did taste as good as the rotisserie chicken we buy from our favorite store...it was finger lickin' good. I'm making this one again...so dang easy!
I followed this recipe with one difference I used "smoked paprika" because it was on hand and was VERY pleased with the result. I used this dry rub the night before and the next morning I put it in the slow cooker with some veggies and went to work. SO NICE to come home to a hearty meal after a long day. the chicken was VERY tender I think the salt had something to do with that and I would not use any less personally. great recipe, thanks for sharing!
I love the seasoning on this chicken; however, it is almost the same as this site's Roast Sticky Chicken-Rotisserie Style. This recipe adds an extra 1/2 tsp. cayenne. The good thing about cooking the chicken in the slow cooker is it requires no attention and it is so tender it falls off the bone. The down side? It falls off the bone and lacks in appearance. Still delicious though!
Easy and delicious! I set the marinated bird on top of some whole potatoes, carrots, and onions. Thought it seemed like too much salt so I used one less tsp. The bird was perfectly seasoned but next time I'll sprinkle the remaining salt over the veggies. I added a bit of water but didn't need to. Lots of juice when it was done. I didn't want to add any heat to my non-air conditioned house so I set it on a table on my back porch and left for work. Came home to a great meal and I'm looking forward to the leftovers tomorrow.
We loved this recipe! I am not the cook in my house typically, but I put the spice rub on the chicken I got from the farmers market last night, and ran the slow cooker tonight. We have a 7 quart oval slow cooker and found about 5 hours on low was perfect (it ranges from 4-8 on the recipe, which I thought was a huge difference). Alternatively you can definitely smell when the chicken is ready to be checked.
Great rub! I put it on the chicken and put the chicken in a vacuum bag overnight. I couldn't even get the chicken out of the crock pot without it just falling off the bones. I definitely don't recommend going over the 8 hours of cooking, mine was in 10 hours andrive was a little dry.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Chicken Slow Cooker Recipe
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 116
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