Slow Cooker Rotisserie Chicken

1. 1

   In a pitcher, stir together water, salt and 1/2 teaspoon pepper, 1 teaspoon rosemary, 1 teaspoon thyme and 1 teaspoon oregano; whisk to combine.

2. 2

   Set aside.

3. 3

   Place chicken into a large zip-top bag; pour reserved liquid mixture into the bag and seal.

4. 4

   Place the bag into a large bowl and refrigerate for 12 to 24 hours.

5. 5

   When ready to cook, coat slow cooker with cooking spray.

6. 6

   Drain and discard marinating liquid and place bird in crock.

7. 7

   Rub the bird with olive oil and the remaining pepper, rosemary, thyme and oregano.

8. 8

   Turn the bird breastside down in crock.

9. 9

   Cover and cook on LOW for 6 hours; check doneness.

10. 10

    When done let the bird rest in the covered slow cooker for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.