How To Make Your Own Rotisserie Chicken
I usually buy Rotisserie chickens for quick meals, but once I learned of this recipe from the Slow Cooker recipe book, I was hooked. Not only does it save money, but it’s delicious. First, rinse the chicken and remove the neck and giblets (you can also buy the chicken with these already removed). Then you prepare the rub, all you need is:
1 broiler/fryer chicken (3.5-4 lbs)
2 Tbsp Paprika
1/2 tsp. cayenne pepper (optional!)
1 1/2 tsp onion powder
2 Tbsp garlic powder or 3 cloves garlic
1 tsp salt
1/2 tsp black pepper
Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Spray your slow cooker with cooking spray and place the chicken in, breast side up. I hate the look and feel of raw chicken, but trust me- it will be good when it’s done!
Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees. Wow, how simple is that? You can use the leftover chicken to make a variety of recipes like Chicken and Gnocchi Soup, Quesadillas and Queso Pizza. I made Chicken and Dumplings tonight!
Comment by Kathy on 8 February 2010:
I love my slow cooker! I have a bunch of healthy slow cooker recipes that I post on my blog if you’re interested.
Comment by Crystal @ Simply Being Mommy on 8 February 2010:
Hmmm,that chicken looks yummy! Thanks for the recipe.
Comment by Becca on 8 February 2010:
Ooh, sounds easy. Gonna have to try this one!
Comment by janice on 8 February 2010:
Why do you say to put your chicken in breast side up, when your picture shows it breast side down – just wondering cause I really want to try this recipe.
TIA
Comment by Emily on 8 February 2010:
Hi Janice, you are right
I didn’t even notice. I think I was too caught up in the fact that I didn’t want to touch raw chicken. You want to place the breast side up. The picture I took, is breast side down. I don’t think it matters a whole lot, just make sure your internal temperature is safe.
Comment by Ken on 8 February 2010:
You MIGHT want to cook it breast side down; that would let the juices settle in the driest part of the chicken.
Comment by Emily on 8 February 2010:
Thanks for the tip Ken. The recipe I used said breast side up. I actually did breast side down, like you said. Either way works. Next time I will have to try breast side up and see the difference.
Comment by Jenna on 8 February 2010:
I’ve tried this recipe before. I didn’t think it tasted too much like a rotisserie chicken at all. The flavor just wasn’t quite there. It still tasted good though.
Comment by Emily on 9 February 2010:
It is not as crispy as a rotisserie chicken, but still tastes great. The reason I like it the most is that the leftovers are perfect for a variety of recipes.
Comment by lisa on 9 February 2010:
Could this work with cut up chicken? My family only likes dark meat.
Comment by Mary Russell! on 9 February 2010:
sounds really good and easy, will have to try it.!!
Comment by Memoria on 9 February 2010:
Yes, I’ve heard that breast side down is better, too, b/c the breast is the driest piece of the bird. Nevertheless, the seasoning procedure for this chicken looks absolutely perfect. i’ll be making this soon. The recipe doesn’t call for some type of liquid or foil balls at the base of the crockpot?
Comment by Linda on 10 February 2010:
WOW, this sounds good!
Comment by Laura on 11 February 2010:
Bought my chicken yesterday so I could make today. Love the crockpot, love rotisserie chicken, LOVE EASY!!! We’ll be eating tonight for dinner.
Comment by Karly on 15 February 2010:
I love my slow cooker, but I’ve never thought of putting a whole chicken in there! What a great idea, and the rub you used sounds delicious!
Comment by Laura on 22 February 2010:
The chicken turned out fantastic! I used a fryer chicken (rather than a roaster chicken) and it was as juicy as could be. I don’t think the breat being up or down would have mattered. Thanks for sharing the recipe, Emily!
Comment by ZFrancis on 1 March 2010:
That. Looks. DELICIOUS. It’s well before lunch time, but I may need to step out to grab something a bit early. Thanks for the post!
Comment by Charity Adams on 3 March 2010:
Oh my goodness that looks incredible and how easy. I agree raw chicken creeps me out a little too. I absolutely hate to cut them up. I can’t wait to try this. Thanks for the recipe.
Pingback by Sarah’s Weekly Menu | Whipped Out on 8 March 2010:
[...] Whole Chicken in the Slow Cooker. I already prepped this one, and it’s cooking now so I presume that’s what I’m [...]
Comment by sally on 8 March 2010:
I find that 6-7 hours on low is too long. I haven’t used your recipe yet, but my chicken in a slow cooker was a bit dry for that length of time. I suppose it depends on the size of the chicken. Will have to try your rub though as it sounds delicious. Nice website BTW. Great ideas and recipes. I will be back.
Comment by Emily on 8 March 2010:
Hi Sally, sometimes it depends on your slow cooker as well. If you have an older cooker the time/temp might be off. You should always check to see what temp the chicken is at with a meat thermometor.
Comment by sally on 8 March 2010:
Thanks Emily! Actually, my slow cooker is new. That was the 3rd time I used it since buying it, so maybe I’m not quite used to this particular one yet. And I do have a meat thermometor, but by the time I checked the meat with it, the temp was way up. I did see a suggestion somewhere about slow cooker chicken and that was to buy one with a pop-up thermometer in it. Anyway, I’m going to try again, but use your rub.
Comment by Creative Junkie on 31 March 2010:
My slow cooker acts as if it’s on steriod so I think I’d have to decrease my cooking time, but this is definitely do-able for me! I love roasted chicken!
Comment by Andrea H on 31 March 2010:
Sounds easy enough! Thanks for sharing.
Comment by Rachel on 31 March 2010:
YES! I have been looking for a recipe like this. YAY!
Comment by Melissa Belle on 15 September 2010:
The only way we cook our chicken is via crock pot, but I’ve never cooked a whole chicken like this. I can’t wait to try it!!
Usually I get chicken breasts and some Lawry Herb and Garlic Marinade, dump it in the crock pot and let it cook for 7-8hrs on low all day. It’s the moistest most flavorful chicken ever, my family loves it! I’ll have to see if they love it this way too, thanks for sharing!
Comment by SeattleMommy on 4 January 2011:
I actually cooked a chicken in my slow cooker this weekend. I didn’t have the paprika, but I DID have this nice tandoori seasoning mix that I bought from Cost Plus. I added the other seasonings and wow, was that chicken great! It cooked up beautifully. It was pretty amazing that there was so much liquid in the pot at the end of the cooking time – so you don’t really need to add any water to the pot at the beginning. I will experiment with other spices/spice rubs and can’t wait to taste the results! This is a very easy way to serve a great meal to my family – thanks!
Comment by Stefani on 25 January 2011:
This looks delicious! I cook chicken at least a couple times a week and I LOVE using my crock pot. I am going to try this recipe for sure!
Comment by Danielle SG on 9 February 2011:
This is really a great idea. Thanks for sharing
Comment by Jen-Eighty MPH Mom on 11 February 2011:
Mmmm this looks so tasty!
Comment by Hope N on 30 August 2011:
I know when I cooked a chicken on low it only took about 4 hours. It was so done it was falling apart it was super good. I put some celery underneath it but NO LIQUID. It will make it’s own broth that way the broth isn’t all soupy and the meat will still have good flavour. (When you put liquid in it seems like it boils in the water/broth/wine etc) much better flavour with no added liquids.
Comment by Patrish on 8 December 2011:
Goging to the store now to purchase the chicken…. the house is going to smell AMAZING by the time the kids come home from school! I cant wait.
Thanks for the beautiful recipe.
Comment by Laura P on 8 December 2011:
I am looking forward to trying this tonight. Looks so good.
Thanks for sharing your recipe.
(found it via pinterest)
Pingback by What’s for dinner? « Faith, Family, Love & Joy on 8 December 2011:
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Comment by Barb on 13 December 2011:
@ sally: I recently learned that if you lift the lid at all, you lose moisture and run the risk of dry meat. I thought it was my crock pot as well, until I learned that. Now the cook times are working perfectly.
Comment by Amber on 15 December 2011:
I have a whole Fryer chicken I got for $.14 and I didn’t know what to use it for!!! Now I do! Thanks!
Comment by Lindsay on 15 December 2011:
Did you put any liquid in with it, or just the chicken?
Comment by Emily on 15 December 2011:
@ Lindsay: Nope, no liquid. I suppose you could though!
Comment by tracy on 20 December 2011:
I have a chicken that has stuffing in it already. I got it for an amazing price. Could I still do it in a crock pot??
Thanks!
Comment by Alex on 1 January 2012:
I accidentally got a much larger chicken. I believe it is 6 lbs. How long do you suggest cooking it?
Comment by Kim Strange on 3 January 2012:
Excellent recipe! My husband and kids loved it! My new favorite recipe. The rub was amazing!
Pingback by Recipe: Make Your Own Rotisserie Chicken : Cook, Coupon, Work on 9 January 2012:
[...] How to Make Your Own Rotisserie Chicken in a CrockPot from Busy-Mommy [...]
Comment by Rapinka on 11 January 2012:
The key to tender, juicy, super yummy chicken from the crock is to put the bird in BY ITSELF. I repeat, DO NOT put any liquid in the crock with your chicken, or the meat will come out tough. If the chicken is sitting in a puddle, that puddle will eventually boil in your crock, and you will essentially be making boiled chicken, rather than slow roasted moist delicious ‘this must have taken you hours’ but was actually oh-so-easy fabulous melt in your mouth chicken. I’ve done whole chickens in the crock for years, in fact I have been crocking everything for ages! So easy, so yummy. Trust me- you won’t be disappointed!
Comment by Kory on 11 January 2012:
@Rapinka – you say no liquid but 4 hours in, my chicken is boiling in it’s own liquid. is that a problem? should i be draining it, or is boiling in it’s own juices a good thing? thanks!
Comment by Kory on 11 January 2012:
@ Rapinka:you say no liquid but 4 hours in, my chicken is boiling in it’s own liquid. is that a problem? should i be draining it, or is boiling in it’s own juices a good thing? thanks!
Pingback by Holiday Round-Up – A Little Late! « Tales of an Instant Mama on 12 January 2012:
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Comment by ally on 29 January 2012:
@ Jenna:
The super market I worked in made rotisserie chicken with Lawreys seasoning salt. So yummy!
Comment by Candice on 2 February 2012:
I just made this last night to make sandwiches for lunch, so yummy!! Thanks!
Comment by lisa on 4 February 2012:
What do you mean rub it inside and out, do I have to actually stick my hands inside the bird?
Comment by Emily on 5 February 2012:
Hi Lisa. I know it’s kind of gross, but if you place some of the rub underneath the skin of the chicken it will be more delicious in the end!