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Slow Cooker Rotisserie Chicken


















  • 1 whole chicken 4-5 pounds, fully defrosted

  • 2 teaspoons garlic salt *

  • 1 teaspoon coarse ground black pepper if using standard
    ground, use 1/2 teaspoon

  • 2 teaspoons paprika plus a bit for sprinkling



Instructions



     Note: click on times in the instructions to start a kitchen
timer while cooking. 




  1. Clean out the inside of the chicken and pat it completely
    dry inside and out with paper towels.

  2. Mix the seasonings together and rub all over the chicken
    inside and out.

  3. Using Heavy Duty Foil, cut two 18 inch pieces.

  4. Roll each piece the long way, loosely, so the tube of foil
    was as long as possible, then curve it like an oven heating coil, like a
    flattened S.

  5. Place the chicken on top of the foil, sprinkle with a bit
    more paprika.

  6. Cook on low 8 hours.


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