Slow Cooker Rotisserie Chicken
This slow cooker rotisserie chicken recipe is one of my favorite ways to get a healthy dinner on the table with almost no work. You season a whole chicken, set it in the crockpot, and let the slow cooker do everything else.
The meat stays tender and soft instead of drying out, and the leftovers are perfect for quick meals all week long.
Serve the chicken as a main course with vegetables and a salad, or shred it for another recipe. Cooking a whole chicken in a crockpot is a great fit for weekly meal prep, and it is super simple to put together before you start your day.
The first time I made a whole chicken in the crockpot I expected dry meat and a bland dinner. Instead the chicken came out so tender it almost fell apart on the way to the platter, and the seasoning gave it that familiar rotisserie look. Now it is a regular on my Sunday meal prep list.
One chicken in the slow cooker gives you dinner tonight and shredded chicken for the rest of the week.
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- Slow Cooker Rotisserie Chicken
- Easy Crockpot Rotisserie Chicken Recipe
- How to cook a whole chicken in a slow cooker?
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- Ingredients
- Instructions
- Recipe details
- FAQs
- How long does it take to cook a whole chicken in a slow cooker?
- Can you get crispy skin when making rotisserie chicken in a crockpot?
- What size chicken works best for a slow cooker rotisserie chicken?
- How do you keep the chicken from getting soggy in the slow cooker?
- Slow Cooker Rotisserie Chicken
- Ingredients
- Instructions
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Easy Crockpot Rotisserie Chicken Recipe
This is my go to meal prep recipe for the week. I usually start it in the morning, and by the time everyone gets home the kitchen smells like a rotisserie shop. The seasoning blend does most of the work, and there is nothing fussy about the process.
On a regular weeknight I serve the chicken as a main dish with roasted vegetables and a big salad. It is a quick family meal that feels a little special, and I never have to stand at the stove at the end of a long day.
The leftovers are where this recipe really earns its spot in my rotation. Once the chicken cools, I shred what is left and pack it away for other dishes. Some of my favorite ways to use it:
- Chicken Parmesan Casserole
- Cheesy Chicken Enchilada Casserole
- Chicken Alfredo Bake
Because the chicken cooks with a full seasoning blend, the shredded meat already tastes seasoned. I can stir it into a casserole without adding much else, which keeps those dinners just as easy as this one.
If you are feeding a smaller household, this is still a smart recipe. Two people can eat dinner from the breasts and thighs, and the rest goes straight into the shredded container. I portion the shredded chicken into bags so I can grab one on a rushed evening and turn it into a casserole or a quick pasta bake.
How to cook a whole chicken in a slow cooker?
Making rotisserie style chicken at home in a slow cooker is simpler than most people expect. The seasoning goes right onto the skin, the chicken rests on a little foil rack, and the slow cooker handles the rest.
- Rub the seasoning mix into the chicken skin so every bite picks up flavor.
- Arrange balls of aluminum foil on the bottom of the slow cooker and place the whole chicken on top.
- Cover and cook for a few hours, about 4 hours on high or 7 to 7.5 hours on low.
- Cook until the chicken is tender and reaches an internal temperature of 165 degrees Fahrenheit.
Cooking time depends on the size of the chicken and the brand of your slow cooker. A bigger bird needs more time, and some slow cookers run hotter than others. The first time you make this, give yourself a little extra room in your schedule and confirm doneness with a thermometer instead of guessing.
The seasoned chicken takes on a slow roasted flavor and a golden appearance even though it never spins. That is the part I love most. It looks and tastes like something from the grocery store rotisserie counter, but it comes out of my own kitchen with almost no effort.
One thing to keep in mind is that a crockpot does not create crispy skin. The skin stays soft because the environment inside the slow cooker is moist.
If you want a crispier finish, move the chicken to a baking sheet and broil it in the oven for about 5 minutes. That step is optional, and the chicken is completely delicious without it.
Placing foil balls under the chicken helps it cook evenly and gives the texture a lift, because the bird is not sitting in the juices. You can cook it without foil if you prefer, but I keep coming back to the foil method because it works so reliably.
I also try not to lift the lid while it cooks. A slow cooker works best when the heat stays inside, and peeking every twenty minutes only slows things down. I check the chicken near the end of the window, insert the thermometer into the thickest part of the thigh, and let that reading decide when dinner is ready.
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Ingredients
Here is everything you need. The seasoning blend is built from pantry spices, so you probably have most of it already.
- 1 whole chicken, about 4 pounds, neck and giblets removed
- 1 teaspoon chili powder
- 3 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt, more or less to taste
The smoked paprika is the star of the blend. It gives the chicken that warm, slow roasted color and aroma, so I do not swap it for regular paprika if I can help it. The salt is easy to adjust. I start with 1 teaspoon and taste the seasoning mix before I rub it on the bird.
Instructions
Here is how I make it, step by step.
- Prepare the slow cooker. Spray the slow cooker with cooking spray. Roll 4 balls of aluminum foil and place them on the bottom of the greased slow cooker. They act as a rack so the juices stay in the bottom of the pot, under the chicken.
- Prep the chicken. Remove the neck and giblets from the chicken. Rinse the chicken with water and pat it dry with paper towels. Drying the skin helps the seasoning stick.
- Mix the seasoning. In a small bowl, whisk together the salt, pepper, and all the seasonings. Rub the seasoning mix all over the chicken skin, including the legs and the top of the breast.
- Cook. Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for 7 to 7.5 hours, or on high for 4 to 4.5 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken carefully. Take it out of the slow cooker gently, because it is very tender and it could fall apart. I use two large spoons to lift it so nothing is lost in the pot.
- Serve. Serve the chicken as desired, either whole for carving or shredded for another recipe.
- Optional crispier skin. If you want crispier skin, place the chicken on a baking sheet and broil for 3 to 5 minutes.
A quick note on timing. I cook on high when I want dinner on the table the same afternoon, and I use the low setting when I am out of the house all day.
Either way, the thermometer decides when the chicken is done, not the clock. The meat should be very tender by then, and the juices in the bottom of the pot make a simple sauce if you spoon off the fat.
When I pull the chicken out, I let it sit for a few minutes before carving so the juices settle. Then I serve the breasts and thighs for dinner and shred the rest for the week. The foil balls go straight into the trash, and the insert usually needs nothing more than a quick soak.
Recipe details
These are the key numbers so you can plan your day around the slow cooker.
| Detail | Time |
|---|---|
| Prep time | 5 minutes |
| Cook time | 4 hours |
| Total time | 4 hours and 5 minutes |
The times above reflect cooking on high, which is what I do on busy weekdays. On low, the same chicken needs 7 to 7.5 hours, which works well if you are gone all day. A 4 pound chicken fits a standard crockpot comfortably and does not touch the lid.
A few practical notes from my kitchen:
- A 3 to 5 pound chicken is the right size for a standard crockpot.
- Foil balls or a small rack under the bird help it cook evenly and improve the texture.
- Cooking without foil works too if that is what you have on hand.
- Store leftovers in the refrigerator and reheat gently so the meat stays tender.
If you try this slow cooker rotisserie chicken, I hope it becomes as much of a weekly habit in your kitchen as it is in mine. It is one of those recipes that quietly makes the whole week easier.
FAQs
How long does it take to cook a whole chicken in a slow cooker?
Can you get crispy skin when making rotisserie chicken in a crockpot?
What size chicken works best for a slow cooker rotisserie chicken?
How do you keep the chicken from getting soggy in the slow cooker?
Slow Cooker Rotisserie Chicken
Slow Cooker Rotisserie Chicken This slow cooker rotisserie chicken recipe is one of my favorite ways to get a healthy dinner on the table with almost no work. You season a whole chicken, set it in the crockpot, and let the slow cooker do everything else.
- Total Time: 245 min
Ingredients
1 whole chicken (about 4 lbs.), neck and giblets removed
1 teaspoon chili powder
3 teaspoons smoked paprika
1 teaspoon garlic powder
2 teaspoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
Instructions
1-Spray slow cooker with cooking spray: Spray slow cooker with cooking spray. Roll 4 balls of aluminum foil and place on the bottom of greased slow cooker (to use as rack for chicken so the juices will stay in the bottom of slow cooker under the chicken).
2-Remove neck and goblet from the chicken,: Remove neck and goblet from the chicken, rinse the chicken with water and pat dry with paper towels.
3-In a small bowl, whisk together salt: In a small bowl, whisk together salt pepper and seasonings. Rub seasoning mix all over chicken skin.
4-Place the chicken on top of the: Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for 7-7.5 hours, or on high for 4-4.5 hours until the chicken is cooked through and reaches an internal temperature of 165 F.
5-Carefully remove the chicken from the slow: Carefully remove the chicken from the slow cooker (it’s very tender and it could fall apart).
6-Serve the chicken as desired: Serve the chicken as desired.
7-If you want crispier skin, place the: If you want crispier skin, place the chicken on a baking sheet and broil for 3-5 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 5 min
- Cook Time: 240 min
- Method: slow_cooker
