Summer time is time for beer butt chicken which I find a lot easier to make than setting up the Rotisserie on the BBQ and when winter rolls around I could still make it outside but roasting in the oven takes over. Besides I save grilling steaks and fish for winter standing in the snow is a lot better when you only have to flip a steak. I liked the looks of this recipe when I saw it and the results were pretty darn good for a wicked easy recipe. I did substitute smoked paprika and went strictly with powders and as promised this was great. Next time I might add some brown sugar and try the paste slightly drier. You should try this if you have a crock pot.
- 1 broiler/fryer chicken (3.5-4 lbs.)
- 2 Tbsp. Smoked Paprika – spicy or mild your choice
- 1/2 tsp. cayenne pepper (optional!)
- 1 1/2 tsp. onion powder
- 2 Tbsp. garlic powder or 3 cloves garlic
- 1 tsp. salt
- 1/2 tsp. black pepper
Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side down in crock pot. Down rather than up give you moister breast.
Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees. Wow, how simple is that? You can use the leftover chicken to make a variety of recipes like Rotisserie Chicken Soup, Chicken salad or Chicken club sandwich.
The only downside and it is minor that I found was the skin was not crispy Next time I will try breast up to see if the skin crisp any – Crispy skin was not as important to me since I mostly do not eat it. Aren’t I the healthy one? Also my crock pot has a rack will try on that so it does not sit in drippings. Will update as time goes on.
Served with coleslaw and potato chips.
Adapted from Busy Mom
- Two Leftover Soups – Rotisserie Chicken and Brisket Barley (stevesacooking.com)