Slow Cooker 'Rotisserie' Chicken
with carrots and turnips / spinach salad
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.
- Paprika, smoked - 2 tsp
- Oregano, dried - 2 tsp
- Thyme, dried - 1 tsp
- Salt - 1 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)
- Onions, medium - 1, chopped
- Carrots - 12 oz, 1" / 2.5 pieces
- Turnips - 1 lb, chopped into large pieces
- Apples, any tart variety - 1, sliced
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Vinegar, red wine - 1 Tbsp
- Oil, olive - 3 Tbsp
- Spinach, baby - 5 oz
- Onions / Carrots / Turnips - Prep as directed. Combine onions, carrots and turnips. (Can be done up to 5 days ahead)
- Make herb rub - Combine paprika, oregano, thyme (portion for chicken), salt, black pepper and olive oil. (Can be done up to 5 days ahead)
- Slow cook chicken - Pour stock into the bowl of a slow cooker. Top with onions, carrots and turnips. Place chicken on top of vegetables, breast-side up. Pat chicken dry with paper towels. Spread herb rub evenly over the top of the 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.)
- 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). Turn on the oven's broiler. 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.
- When chicken is finished, transfer to a cutting board and let rest for 5 to 10 minutes.
- Slice apples. Whisk together mustard, honey and vinegar. Add oil (portion for salad) while whisking. Toss vinaigrette with spinach and apples.
- 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.)
- 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.)
- Serve chicken and vegetables with salad on the side. Enjoy!
- 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.
I normally do this as slow cooker. This time I was home and roasted it in the oven. For a 2lb chicken it took about 65 min to roast it. I made a cipolline onion casserole and roasted brussel sprouts with it because that is what I had at home.0 Helpful
This came out extremely tender. Very good flavor. Will make this again.0 Helpful
Did not love this chicken. It is one of the CS meals that I consider a flop and would not make again.0 Helpful
I don't have a slow cooker, so I roasted it in the oven following Jacques Pepin's method (perfection every time).0 Helpful
Roasted instead of slow cooked - veggies got unevenly cooked, but still quite good. Loved the garlic bread0 Helpful
The chicken wouldn’t fit in my slow cooker so I had to roast it in the oven. It was good.0 Helpful