Slow Cooker Rotisserie Chicken
Ingredients:
1 whole chicken (3-4 lbs)
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon, quartered
4 cloves garlic, smashed
1 onion, quartered
Directions:
Rinse and pat dry the chicken. Remove any giblets if present.
In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, salt, and black pepper.
Rub the spice mixture all over the chicken, including the inside cavity.
Place the lemon, garlic cloves, and onion quarters inside the cavity of the chicken.
Place the chicken, breast side up, in the slow cooker.
Cover and cook on low for 6-8 hours, or until the chicken is fully cooked and the internal temperature reaches 165°F (75°C).
For crispy skin, transfer the chicken to a baking sheet and place it under the broiler for 4-5 minutes, or until the skin is golden and crispy.
