Crock Pot Rottesserie Chicken

11 255 375
Ingredients Minutes Calories
Prep Cook Servings
15 min 4 h 8
Crock Pot Rottesserie Chicken
Health Rating

Ingredients


1 medium/large bird Whole Chicken (Make sure it will fit in your crockpot)
1 tsp Sea salt
2 tsp Paprika
1 tsp Onion powder
1 tsp, ground Thyme, dried
1 tsp Italian herb seasoning, McCormick
1/2 tsp Cayenne pepper (Omit for AIP version)
1 tsp Black pepper (omit for AIP version)
2 cup Sweet potato (diced into 1-inch cubes))
4 cup Brussels sprouts ((halved and trimmed))
1 tbsp Extra virgin olive oil

Instructions


  1. Rinse chicken and pat dry with paper towels. Remove innards of chicken if not already done. Crumple up sheets of tinfoil to create 6 to 8 round balls (about the size of a golf ball). Place in the bottom of the slow cooker. This helps to prevent the chicken from sticking to the bottom, cook more evenly and keep it moist.
  2. Rub the inside of your slow cooker with a bit of olive or coconut oil to make it non-stick.
  3. In a bowl, combine the sea salt, paprika, onion powder, thyme, Italian seasoning, cayenne pepper and black pepper. Rub this spice mixture evenly all over the chicken (inside and out).
  4. Place chicken (breast side up) in the slow cooker on top of the foil. Cook 4 to 5 hours on high or 8 to 9 hours on low (aim for 1.5 hours per pound). If you have a meat thermometer, the chicken will be perfect when it has an internal temperature of 165 degrees Celsius. Otherwise, you can check that it is cooked through just by making a slit in it and make sure it is no longer pink at the bone.
  5. One hour before you are ready to eat, preheat oven to 415. Add chopped sweet potato and brussels sprouts to a large mixing bowl. Add olive oil and season with sea salt and pepper. Toss well. Line a baking sheet with parchment paper and spread the vegetables across evenly. Roast in the oven for 30 minutes.
  6. Remove vegetables from oven and increase heat to 450. Line a pan with foil. Ensure chicken is cooked through then transfer it to the foil-lined pan. Place chicken in the oven for 10 minutes to make it crispy.
  7. Remove from oven and carve the chicken. Plate chicken with roasted sweet potato and brussels sprouts. Enjoy!

Nutrition Facts

Per Portion

Calories 375
Calories from fat 213
Calories from saturated fat 58
Total Fat 23.6 g
Saturated Fat 6.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 10.2 g
Cholesterol 108 mg
Sodium 458 mg
Potassium 577 mg
Total Carbohydrate 11.7 g
Dietary Fiber 3.2 g
Sugars 2.4 g
Protein 28.9 g

Dietary servings

Per Portion


Meat 1.6
Vegetables 1.1

Energy sources


Pygal13%413.6333397146212113.9514900837721457%427.71992229321734268.640148807082831%307.6992280723953145.274142755780713%57%31%CarbohydratesFatProtein

Notes:

AIP-Friendly

Omit the black pepper and cayenne.

Lunch
Main