Written by: Crock-Pot Ladies 12 Comments
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With only 5 ingredients, this recipe for Crock-Pot Rotisserie Chicken turns out a moist and flavorful roasted chicken without heating up your oven.
Slow Cooker Rotisserie Chicken
Last summer, the kids and I raised our own meat chickens. Searching the freezer, I found one whole chicken left and decided to try a rotisserie type chicken in the slow cooker.
I did not want my chicken to come out “wet” from the juices it produces while cooking. I decided to put foil balls on the bottom of the slow cooker to lift the chicken out of the liquid.
This does not stop the chicken from cooking, but keeps it from getting too wet on the bottom.
Whenever I roast a chicken or turkey I like to place the bird with the breast down so that the juices flow into the breast meat while it cooks and make for a super moist white meat.
Your skin on the chicken won’t come out browned and crisp like a true oven roasted rotisserie chicken. But since we don’t normally eat the skin anyways it is not a problem. But if you love that crispy chicken skin, you can finish off the chicken by placing it in a oven-safe pan and putting it under the broiler on your oven for about 3 to 5 minutes, watching it closely so that the skin does not burn.
My family loved the moist chicken meat and I loved that there was enough leftovers for a nice chicken salad for lunch the next day PLUS you can use the bones to make a lovely homemade chicken broth to have on hand for all sorts of tasty recipes!
Equipment Needed For Crock-Pot Rotisserie Chicken Recipe:
- 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Mixing Bowl
- Liquid Measuring Cup
- Measuring Spoons
- Aluminum Foil OR Slow Cooker Roasting Rack
Frequently Asked Questions
Does The Skin Get Crispy When Cooked In The Slow Cooker?
While the olive oil helps a little bit to get the skin crispy it won’t get as crispy as it would if you baked the chicken in the oven. I don’t like to eat the chicken skin so I just remove it. However if you would like the skin to be crispy you can pop the chicken under the broiler on your oven for about 3 to 5 minutes.
Can I Use Other Cuts Of Chicken Instead Of A Whole Chicken?
Using other cuts of chicken (chicken legs, chicken thighs, chicken breasts, etc.) would be different recipe. However this recipe can be used as a basis for cooking different cuts of chicken.
Can I Use Other Spices And Seasonings In This Recipe?
Absolutely! You can use just about any spices and seasonings that you think you would like on a roasted chicken. My top 10 herbs and spices that pair great in chicken dishes are:
1. Paprika
2 .Cayenne
3 .Sage
4. Rosemary
5. Lemon
6. Garlic Powder
7. Onion Powder
8 .Chili Powder
9. Bay Leaf
10. Ginger
Special Diets
Gluten Free | Keto | Low Carb | Low Sugar | Paleo
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Recipe Collections:
- 6 Quart Crock-Pot Recipes
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- 7 Quart Crock-Pot Recipes
- Chicken Crock-Pot Recipes
- Entrée Recipes
Crock-Pot Rotisserie Chicken Recipe
Heidi Kennedy
Skip the expensive store-bought rotisserie chicken from the grocery store and make your own whole roasted chicken right in your slow cooker with this easy recipe!
4.18 from 35 votes
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Prep Time 10 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 10 minutes mins
Course Entrée
Cuisine American
Servings 8 Servings
Calories 634 kcal
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Italian Seasoning
- 2 Teaspoon Seasoning Salt
- 2 Cloves Garlic (Minced)
- 1 Whole Chicken (About 5 Pounds)
Instructions
In a small mixing bowl, combine together the olive oil, Italian seasoning, seasoning salt and minced garlic.
Take 4 pieces of aluminum foil and roll each piece into a ball. Place the balls of foil on the bottom of a 6 quart or larger slow cooker to act as a roasting rack for the chicken (you may also use a roasting rack for your slow cooker)
Rub the chicken on both the outside skin and under the skin, using all of the olive oil seasoning mixture.
Place the chicken in the slow cooker on top of the foil or roasting rack, breast side down.
Cover and cook on HIGH for 3 to 4 hours or until the internal temperature of the chicken registers 165°F (74°C) when inserted into the thickest part of the thigh.
Remove chicken from slow cooker and allow to rest for 10 minutes before carving and serving.
Enjoy!
Nutrition
Calories: 634kcal | Carbohydrates: 0.2g | Protein: 53g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 250mg | Sodium: 591mg | Potassium: 3mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 1900IU | Vitamin C: 9.1mg | Iron: 3.6mg
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