Crock Pot Rotisserie Chicken


I recently came across this recipe for a rotisserie chicken that you make in the crock pot. I found it on recipezaar. I love rotisserie chicken and figured it was work trying this out. After cooking this in the crock pot the skin wasn’t crispy, so I put the chicken in a baking dish and broiled it for a few minutes in my oven.The chicken, of course was falling apart as I moved it to the baking dish. Broiling it did the trick and gave the skin that crispness I was wanting. I loved cooking my chicken this way, however, the season salt was not enough for me to give the chicken a lot of flavor. Next time I think I’ll put a small onion inside the cavity of the chicken and use come different spices like salt, pepper, and basil.


Crock Pot Rotisserie Chicken

1 whole roasting chicken
olive oil flavored cooking spray
seasoning salt, to taste (Use what spices you like, the season salt wasn’t enough for me to flavor the chicken)

Make 4 or 5 loose balls of aluminum foil and place in bottom of crock pot.
Clean chicken inside and out. Spray with olive oil spray.
Sprinkle generously inside and out with seasoned salt.
Put chicken back-side down in crock pot (on top of foil balls).
Cook on high 4-6 hours. Transfer chicken to a baking dish and place under your broiler for a few minutes until the skin looks nice and crispy.

Related Posts with Thumbnails


0 comments on “Crock Pot Rotisserie Chicken

  • My favourite thing to put in a roast chicken is a whole lemon and a bulb of garlic. I boil the lemon and garlic (peeled of course) for about 10-15 minutes, then stab the lemon several times before putting it in the chicken. The lemon juice and garlic cooking in the chicken give it a delicious flavour!

  • The chicken looks golden and delicious! I like the skin crisp too, but I haven’t thought to place it under the broiler. Great idea for such an easy meal!

  • Laura – I tried emailing you at your laurapowell2 email address but it got returned. Anyway, will you email me about foodbuzz again? I have a few more questions. (melwg@hotmail.com)

  • I think the reasoning with the foil balls is to keep the chicken from sitting in the juices.

  • Try the recipe for Roast Sticky Chicken-Rotisserie Style on allrecipes.com. We love this one and it has wonderful flavor. A great one to put in before going to church on Sunday. I don’t usually do it in the crockpot, but I am sure that you could do it the same way that you did and crisp the skin under the broiler. The skin is nice and crisp if you do it in the oven on a rack in a roasting pan. (BTW I love your blog)

  • That’s really interesting. Does using the foil balls really change anything about the texture or taste of the chicken vs. just putting the cicken in the bottom of the pot?

    I have some rotisserie seasoning I bought in the spice aisle at the grocery. I bet that would taste good on it. I like the idea of putting an onion in too though.

  • I’ve done this, and I agree – it gets so moist and tender it practically falls apart! Except that I didn’t use foil balls; I put chopped potatoes on the bottom and we had our “rotisserie” chicken with moist and flavorful potatoes!

  • I’m so glad that you posted this. I was just wondering the other day if you could make a whole chicken in the crockpot and I was going to search for a recipe.
    I’ll definitely have to try this out.

  • It doesn’t get much easier than this. I’ll have to give it a try!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.