This is an easy and inexpensive way to enjoy juicy, fall off the bone roast chicken. While rotisserie chickens from the grocery store might be convenient, they can also be filled with unwanted ingredients such as: sodium phosphate, modified food starch (which may contain gluten), potato dextrin, carrageenan, sugar, dextrose, and spice “extractives.” Some rotisserie chickens are kept juicy and tasty by marinating them with a saltwater solution high in phosphates, which means the sodium content can be quite high. A healthier alternative is to buy your own free-range, organic chicken and cook it yourself.
- 4 potatoes, peeled and diced
- 4 carrots, peeled and cut into chunks
- 1 onion, finely chopped
- 2 teaspoons fine sea salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground thyme
- 1 teaspoon black pepper
- 1 whole free range, organic chicken
1. Line the bottom of the slow cooker with potatoes, carrots and onion.
2. In a small bowl, mix sea salt, paprika, cayenne pepper, thyme and black pepper.
3. Rub seasoning mixture over entire chicken and place in the slow cooker.
4. Cook on low for 4 to 8 hours. Cooking time will vary depending on the size of your chicken. This chicken was just under 6 lbs (2.658 kg) and I cooked it on low for 7 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). When you cut into the chicken, it should no longer be pink at the bone and the juices should run clear.