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Crockpot rotisserie chicken recipe

Makes about sixteen 4-ounce servings (depending on the weight of the chicken)


  • One whole chicken, about 4-5 pounds, insides removed
  • 1 Tbsp. smoked paprika
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • One medium onion, cut into eight pieces


Rinse chicken and pat dry with paper towels.

In a small bowl, whisk paprika, salt, pepper, garlic and onion powders. Rub seasoning all over chicken.

Scatter the onion eighths on the bottom of the slow cooker. Place the chicken on top of the onion pieces. Cover and cook on low for 6-8 hours, or high for 4-5 hours, until the chicken reaches an internal temperature of 160°.

Once the chicken is fully cooked, carefully remove from slow cooker. It will be so tender it may fall apart. Discard the bones, or use them to make chicken stock, along with any liquid that is has come out while cooking the chicken.

Nutrition analysis per serving: 260 calories, 18 g fat, 24 g protein, 0 g carbohydrate, 0 g fiber, 210 mg sodium

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