Recipe: Slow Cooker Rotisserie Chicken

Ingredients:

• Coconut oil

• 1 Tbsp chili powder

• 1 Tbsp smoked paprika

• 1 tsp dried thyme

• 1 tsp dried marjoram

• Whole chicken, neck and giblets removed

• Kosher or Himalayan Sea salt

• Freshly ground black pepper

Directions:

1. Grease the inside of a large slow cooker with coconut oil. Make a few small balls of aluminum foil and place them in the bottom of the slow cooker to make a rack for the chicken.

2. 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.

3. Place the chicken in the slow cooker, breast side up. Cook on high for 2 ½ to 3 ½ hours.

4. You’ll know it’s done when the juices run clear and a thermometer inserted into the thigh reaches 165 degrees.

5. Take the chicken out of the slow cooker. If you prefer crispier skin, you can broil the chicken in the oven for 4 to 5 minutes.

6. Let the chicken rest 5 – 10 minutes before carving.

Recipe by: Saara Haapanen

Photo Credit: Canva by nerudol from Getty Images