slow cooker rotisserie chicken with potatoes

about this recipe

reader reviews

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ingredients:

STEP 1:

STEP 2:

STEP 3:

STEP 4:

STEP 5:

STEP 6:

cooking tips:

serving tips:

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slow cooker rotisserie chicken with potatoes

about this recipe

gluten-free dairy-free paleo

This slow cooker whole chicken is basically everything you're looking for in a rotisserie chicken (without the fuss). The potatoes and carrots cook in the crockpot too for an entire meal in one pot. And the balsamic garlic sauce is so easy & so good!!

reader reviews

"This was so delicious, tender and juicy – and super easy! Thanks for a great recipe." - Katherine

"Honestly the most tasty whole chicken I’ve ever cooked!!! Fell right off the bone. So much flavor! Everyone loved it! Yay!" - Amanda

ingredients:

balsamic vinegar garlic olive oil rosemary paprika salt garlic powder baby potatoes carrots whole chicken (with giblets removed)

STEP 1:

In a small bowl, mix together the spices for the chicken - combining the paprika, garlic powder, and some salt.

STEP 2:

In a separate medium bowl, make the garlic balsamic sauce. Whisk together the garlic, balsamic & rosemary. Stream in the olive oil and whisk together.

STEP 3:

Add the potatoes & carrots to a 6-quart slow cooker. Add half the spice mixture & 1 tablespoon balsamic sauce, tossing to coat.

STEP 4:

Sprinkle the remaining spice mixture on the chicken, rubbing to cover the bird and under the skin.

STEP 5:

Place the chicken on top of the vegetables. Pour over 1 tablespoon balsamic sauce. Set aside the remaining balsamic sauce for serving.

STEP 6:

Cover and cook until breast registers 165 degrees and thighs register 175 degrees (for 3-4 hours on high or 5-6 hours on low).

cooking tips:

When you remove the chicken from the slow cooker, it will be so tender that it may fall apart. Using two spatulas helps the process. If you’d like the chicken to have crispy skin, place it on a baking sheet and broil on high for 3-4 minutes.

serving tips:

Serve the chicken along with the potatoes and carrots, sprinkled with rosemary. It's extra delicious served with the extra balsamic sauce on the side for drizzling or dipping!

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