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Stunning plated serving of Slow Cooker Rotisserie Chicken, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Slow Cooker Rotisserie Chicken

This slow cooker rotisserie chicken brings forth a legacy of heirloom Sunday suppers, yielding incredibly tender meat with caramelized fennel and onions. Its gentle simmering creates a beautiful tradition of unburdened affection, perfect for a gracious Southern kitchen.
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Prep Time 15 minutes
Cook Time 5 hours
Wait Time (Resting) 10 minutes
Total Time 5 hours 25 minutes
Servings: 4 servings
Course: Main Course, Dinner Party
Ingredients Method

Ingredients
  

The Aromatic Paste
  • 6 large garlic cloves, peeled and minced, about 2 tablespoons
  • 1 tablespoon onion, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse pepper
The Protein & Harvest Bed
  • 1 (3 to 4 pound) whole chicken
  • 1 fennel bulb, tops trimmed, cored and thinly sliced, about 1 cup
  • 1 large onion, peeled and thinly sliced

Method
 

The Aromatic Application
  1. Mix together the garlic, minced onion, salt and pepper.
  2. Using your hands, rub the seasoning paste aggressively over the entire surface of the whole chicken, ensuring it is worked deeply into the skin and crevices.
Build the Chicken
  1. Place the chicken, breast side down into a slow cooker. (Cooking breast-side down allows the rendering fats from the back of the bird to continuously baste the leaner white meat during the long cook).
  2. Place the onion and fennel over the top and around the chicken.
The Dry-Heat Render
  1. Cover the slow cooker securely with the lid.
  2. Cook on high for 4 to 5 hours. Do not add any water or broth to the pot; the chicken will release its own natural juices and fats, creating a highly concentrated, rotisserie-style braising liquid at the base of the cooker.
The Presentation & Yield
  1. Carefully use two large spatulas or meat forks to lift the incredibly tender chicken out of the slow cooker and transfer it to a carving board.
  2. Allow the meat to rest for 10 minutes before carving.
  3. Serve the carved chicken alongside the deeply caramelized fennel and onions. Strain the rich, golden broth left in the bottom of the slow cooker and reserve it in the refrigerator to use as a master stock for future soups or pan sauces.