Crock Pot Rotisserie Style Chicken

Crock Pot Rotisserie Style Chicken created by Connie W.

This is adapted from "Make it Fast, Cook it Slow" by Stephanie O'Dea. There are similar recipes here but not one quite like this that I've found. While not a TRUE rotisserie chicken, it is much cheaper, and much more accessible since the closest grocery rotisserie chicken I can get is an hour away. You can put this on a "rack" of foil balls in your crock if you'd like to keep the chicken up out of the grease. Also, I save the drippings, bones, and skin, then toss them back in the crock with a couple of cut up carrots, some celery, onion, and garlic and cover with water, cook for a few more hours on low, strain, chill, skim fat, and freeze for homemade rotisserie chicken stock - yum!

Ready In:
8hrs 10mins
Serves:
Yields:
Units:

ingredients

directions

  • Spray the inside of a 5 quart or larger crockpot with nonstick spray.
  • Combine all dry ingredients. The cayenne and black pepper are optional, I leave them out because I have small toddlers who don't care for "hot" food.
  • Rub the dry ingredients all over the chicken, inside and out, and place in crockpot, breast side down.
  • If desired, place onion and garlic inside chicken cavity (I don't use these).
  • DO NOT ADD ANY WATER.
  • Cook 4-5 hours on high, or 8 hours on low.
  • The chicken should be so tender it will fall off the bone. If appearance matters to you, just shove the pieces back together on your platter.
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"This is adapted from "Make it Fast, Cook it Slow" by Stephanie O'Dea. There are similar recipes here but not one quite like this that I've found. While not a TRUE rotisserie chicken, it is much cheaper, and much more accessible since the closest grocery rotisserie chicken I can get is an hour away. You can put this on a "rack" of foil balls in your crock if you'd like to keep the chicken up out of the grease. Also, I save the drippings, bones, and skin, then toss them back in the crock with a couple of cut up carrots, some celery, onion, and garlic and cover with water, cook for a few more hours on low, strain, chill, skim fat, and freeze for homemade rotisserie chicken stock - yum!"

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  1. WhineAndCheese
    Making the recipe as posted without any changes are as follows: The skin was soft and slimy coming out of the crockpot. It was way too salty. Didn't care for the smoky flavor in the chicken and gravy (ruined it for me). The meat was dry after cooking on low for only 6 hours, so the timing was completely wrong! It fell apart trying to lift it out of the crockpot, when I thought I was going to be able to present a whole sliced chicken on the table (had company coming). It looked pretty gross on the platter! I would not make this again. It was embarrassing to serve this to company!
  2. Sally
    Great flavour. Enjoyed by the whole family. Used the leftovers in chicken & corn soup
  3. Ashlea T.
    Made this last night for dinner, and it was so delicious. I made it per directions including putting the onion and garlic inside the chicken. I actually rubbed the spice blend under the skin as well as over since not all my familly eats the skin. This way more flavor gets into the meat. The aroma coming from this was so heavenly as it was cooking, that I was very ready to dig into it when it was done. I used a thawed, 5.75 pound chicken, cooked on high in my slow cooker, and it was done in under 4 hours. My family of 5 was very pleased with this dish. We had more than enough leftover chicken, onion and garlic to use to make barbeque chicken quesadillas for dinner tonight. This recipe is definitely a keeper to be put into regular rotation at our home.
  4. Amy V.
    Has anyone used drumsticks only for this?
  5. Jose K.
    Great. Worked out well. Going to make it again today. While looking thru spice cabinet I found a jar of McCormick Rotisserie Chicken spice mix. Going to try that today. Must have saved $100 this week by not eating out!
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