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A Mardi Gras Crock Pot Chicken, whole roasted and seasoned with herbs, is garnished with fresh parsley and lemon wedges, then served on a floral-patterned plate with carrots and celery.

Slow Cooker Mardi Gras Rotisserie Chicken

Making a rotisserie-style chicken at home in your slow cooker is easier than you might think! Follow these simple steps for juicy, flavorful chicken with minimal effort—and an optional step for perfectly crispy skin.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings

Equipment

Ingredients
  

  • 4-5 pound whole chicken giblets and inside stuff removed
  • 2-3 tablespoons olive oil
For the seasoning:

Method
 

  1. Start by patting the chicken dry on all sides with paper towels. This helps the oil and seasoning stick better and promotes that golden color.
  2. Rub olive oil all over the chicken, including under the skin if possible. In a small bowl, mix together your Mardi Gras seasoning blend. Rub the seasoning mixture evenly over the entire chicken—top, bottom, legs, and under the skin for maximum flavor.
  3. Stuff the chicken cavity with two onion quarters, both lemon halves, and a couple of bay leaves. This adds incredible aroma and flavor from the inside out.
  4. Tie the legs: Using kitchen twine, tie the chicken legs together to help it hold its shape while cooking.
    *This step is optional and just holds the vegetables inside the cavity. If you don't have kitchen twine on hand, you can skip this part.
  5. Place the remaining onion quarters, celery, and carrots in the bottom of your slow cooker to act as a flavorful base. Set the seasoned chicken on top, breast side up.
  6. Cover and cook on low for 6 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  7. Optional – Crisp the skin: If you want browned, crispier skin, preheat your oven to 450°F (232°C). Transfer the cooked chicken to a sheet pan and bake for 5–10 minutes, or until the skin is golden brown and crispy.
  8. Rest and serve: Transfer the chicken and vegetables to a serving platter. Let the chicken rest for about 15 minutes before carving to keep it juicy.
  9. Ladle the flavorful juices from the bottom of the slow cooker over the carved chicken. Or, return the carved chicken to the slow cooker to stay warm and soak in more flavor until ready to serve.

Nutrition

Calories: 603kcalCarbohydrates: 16gProtein: 43gFat: 41gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 163mgSodium: 1073mgPotassium: 822mgFiber: 5gSugar: 5gVitamin A: 11361IUVitamin C: 26mgCalcium: 107mgIron: 4mg

Notes

Can I make this recipe less spicy?

Yes. Simply reduce or omit the chili powder and/or the Creole. You'll still get plenty of flavor from the remaining seasonings without the heat.

How long do leftovers last?

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze shredded or chopped chicken for up to 3 months.

How do I get crispy skin on slow cooker chicken?

Slow cookers don't crisp the skin, but it's easy to add that rotisserie-style finish. Transfer the cooked chicken to a baking sheet and place it under a 450°F oven or broiler for 5 to 10 minutes until the skin becomes golden brown and crispy.

Do I need to add liquid to the slow cooker?

No. The chicken naturally releases juices as it cooks, creating plenty of flavorful liquid in the bottom of the slow cooker. The onions, celery, carrots, and lemon also contribute moisture and flavor during cooking.
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