Do you think that you're too busy to make a roast chicken for your family on a weeknight? Our recipe for Slow Cooker Rotisserie Chicken and Red Potatoes makes having a baked chicken much more simple. It cooks while you're at work and will be ready when you arrive home.
Stopping by the grocery store deli and buying a rotisserie chicken is a convenient and nutritious way to have an “almost” home-cooked meal. The chicken is juicy and delicious, and it’s much healthier than picking up a “heart attack in a sack” at the fast-food drive-through. But, did you know that you can make a home-baked rotisserie-style chicken at home for much less money than when you buy it ready-made?
You can walk in the door and instantly have most of your dinner preparation finished. Just add some rolls from the dairy case and a green vegetable and dinner will be complete.
Slow Cooker Rotisserie Chicken and Red Potatoes Recipe
- Large Slow Cooker
- Instant Read Meat Thermometer
- Slotted Spoon
- 1 pc Five-Pound Whole Chicken
- 6 pcs Red Potatoes
- 3 sprigs Fresh Rosemary
- 1 tbsp Softened Butter
- 1 teaspoon Dried Parsley
- Wash the red potatoes well, leaving the skins on. Cut them into quarters but don’t chop them too small. You want them in large chunks. Put the potatoes in the bottom of a large slow cooker. Salt and pepper the potatoes, adding a few rosemary leaves.
- Wash the chicken well, inside and out, removing the giblets if necessary. Pat the chicken dry with a paper towel.
- Use your hands to smear the softened part of butter all over the skin of the chicken. Place the chicken in the slow cooker on top of the potatoes. Check to see if the lid will seal tightly on the slow cooker. If it will not, remove the chicken and cut the potatoes slightly smaller.
- Sprinkle salt and pepper all over the surface of the chicken skin. Strip the rosemary leaves from the stem and rip them into small bits. Sprinkle the rosemary all over the surface of the chicken.
- Put the lid on the slow cooker, making sure that it seals tightly.
- Set the slow cooker to cook for 2 to 4 hours on high or 6 to 8 hours on low.
- When the time has passed, use an instant-read meat thermometer to check the interior of the chicken by poking it into the thigh or breast, taking care not to hit the bone. It should read at 165.
- Remove the chicken to a platter and take the potatoes out of the bottom of the slow cooker, draining the accumulated juices by using a slotted spoon. Arrange the potatoes around the chicken on the platter.
- Sprinkle the parsley over the top of the potatoes and the chicken. Serve immediately, slicing pieces from the chicken.