Slow-Cooker Mexican Rotisserie-Style Chicken
Perfect for Sunday supper—or to have on hand to add to soups, sandwiches and tacos throughout the week—this chicken is as flavorful as it is effortless.
Ingredient
- 2 packets (.85 oz) Old El Paso Chicken Taco Seasoning Mix
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper (cayenne), if desired
- 1 whole chicken (3 to 4 lb)
Direction
- Spray 5-quart oval slow cooker with cooking spray. In small bowl, stir together taco seasoning mix, cumin, salt and red pepper.
- Pat chicken dry, both inside and outside, with paper towels. Rub chicken inside and out with seasoning mixture. Sprinkle any remaining seasoning over chicken breasts.
- Place chicken, breast-side up, in slow cooker.
- Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving.
