Slow Cooker Rotisserie Chicken


    • Coconut oil, grassfed butter, ghee, or avocado oil
    • 1 T each of chili powder and smoked paprika
    • 1 tsp each of dried thyme and marjoram
    • Whole chicken, neck and giblets removed
    • Kosher or Himalayan sea salt
    • Freshly ground black paper



    Grease the inside of a large slow cooker with your oil. Placing a small rack in the bottom of your slow cooker to lift the chicken a bit it is helpful. If you don’t have a rack that will fit, you can use oven safe glassware turned upside down…just to get it off the bottom a bit.


    In a bowl, mix together the spices. Using paper towels, pat the chicken dry, and then season it with salt and pepper, and then rub the spice mixture into the chicken. You can truss – or tie together – the chicken legs if you want, but it is not necessary.


    Place the chicken in the slow cooker, breast side up. Cook on high for 2½ to 3½ hours. You’ll know it’s done when the juices run clear and a thermometer inserted into the thigh reaches 165 degrees.


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