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Slow Cooker 'Rotisserie' Chicken
with potatoes and carrots / garlic bread

Active: 30 min Total: 6 hr 30 min
Our family calls this "faux-tisserie" chicken and we love serving it in this classic style with potatoes, carrots, and garlic bread.
Smarts: A whole cooked chicken can be transformed into several meals. Serve some tonight. Shred the rest to use tomorrow. And, though it’s not included in this week’s recipes, you can simmer the bones and carcass of the chicken in water for a couple hours to make stock.


Slow Cooker Rotisserie Chicken (enough for 2 nights):
  • Paprika, smoked - 2 tsp
  • Oregano, dried - 2 tsp
  • Thyme, dried - 1 tsp
  • Salt - 1 tsp
  • Brown sugar - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oil, olive - 2 Tbsp
  • Stock, any type - 1 cup
  • Chicken, whole for roasting - 5 lbs (make sure it will fit in your slow cooker; or plan to roast in oven)
Slow Cooker Carrots and Potatoes:
  • Onions, medium - 1 , chopped
  • Carrots - 12 oz , 1" / 2.5 pieces
  • Potatoes, baby or new - 1 lb
Garlic Bread:
  • Garlic - 2 cloves , chopped
  • Green onions - 1 stalk , finely chopped, green and white parts combined
  • Baguette or ciabatta - 8 oz
  • Butter - 2 Tbsp
  • Cheese, parmesan (opt) - 2 Tbsp , grated


  1. Onions / Carrots / Garlic - Prep as directed. Combine onions and carrots. Store garlic separately. (Can be done up to 5 days ahead)
  2. Make herb rub - Combine paprika, oregano, thyme (portion for chicken), salt, brown sugar, black pepper and olive oil. (Can be done up to 5 days ahead)
  3. Slow cook chicken - Pour stock into the bowl of a slow cooker. Top with potatoes, onions and carrots. Place chicken on top of vegetables, breast-side up. Pat chicken dry with paper towels. Spread herb rub evenly over chicken. Slow cook for 6 to 7 hours on low or 4 to 5 hours on high. (If you prefer to roast the chicken in the oven, spread vegetables out on a sheet pan. Place chicken, breast-side up on top. If you have kitchen twine, tie the legs together with twine. Spread herb rub evenly over chicken. Roast at 400F / 218C for 50 to 80 minutes. Chicken is done when juices run clear when sliced and a temperature taken in the inner thigh is 165F / 78C.)
  4. Green onions - Chop green onions and combine green and white parts.

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  1. Turn on the oven’s broiler (use the low setting if available).
  2. Optional step: If chicken was prepared in the slow cooker, take this optional step to crisp the skin (this is not necessary if chicken was roasted in the oven). Transfer chicken to a sheet pan and broil, rotating the pan frequently to broil all sides, until skin is crisp. Watch it closely to prevent burning.
  3. When chicken is finished, transfer to a cutting board and let rest for 5 to 10 minutes.
  4. Slice open baguette and place, cut-side up on a sheet pan.
  5. Melt butter in the microwave until soft. Stir in garlic (portion for the bread) and white and green parts of green onions. If using unsalted butter, add a pinch of salt. Spread butter evenly over the top of the bread. Grate cheese on top. Broil bread until golden brown on the top, ~3 minutes. Watch it closely to prevent burning.
  6. Use a slotted spoon to transfer vegetables to a serving platter. Season with some salt and pepper. (Note: Some of the cooking liquid can be drizzled over the finished chicken and vegetables. The rest of it is great for making gravy or saving as a concentrated broth for soup.)
  7. Carve chicken breasts (use this text and video from The Kitchn for tips) and cut into slices. Serve chicken breasts tonight and set aside the remaining meat for Wednesday’s dinner. (Note: This is just a suggestion. Feel free to serve any part of the chicken for dinner tonight and save the rest for Wednesday.)
  8. Serve chicken and vegetables with garlic bread on the side. Enjoy!
  9. To get a head start on Wednesday's meal, shred the remaining chicken (any white meat and all of the dark meat) and set aside.



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