Wow thank you cannot wait to try this!!! I love Rotisserie Chicken and love to use my crockpot!

Hi Angie, Many commenters have said to put the chicken breast side down. The recipe calls for the breast side up. Maybe try both and then see if there is a difference!

You say to put the chicken in breast side up? But in the picture it’s breast side down. Was that a type-o?

@ Iva:

I would think if the skin isn’t crispy, or not crispy enough for your liking, that throwing (not literally) under the broiler for a few minutes would work. and, I think placing it breast down would make for a much moister bird… same goes for a turkey during the holidays (or whenever).. it’s not as picture perfect like the magazines, but the breast meat is super moist due to the juices from the thighs constantly seeping down thru the breast. hope that helps!
and to make it even BETTER, brine your birds 24 hrs first(which I do for all if I have time or think ahead)… makes for incredible juice and taste.

How does the chicken skin turn out? Is it crispy like rotisserie chicken or is it more of a wet skin?

Recipe says place in crockpot breast side up. Picture shows breast side down. Which is best? I would like to try this.

I just made this. We can barely keep our hands out the pot to save it for tomorrow’s dinner! Awesome

Hi.
Breast down. Dark meat is moist and takes longer to cook. White dries out usually by the time dark is done. SOOO, if you cook it breast side down all the wonderful juices of the dark will keep the white moist.
Yum. All this is making me hungry…….I think I’ll run home and start something in MY crock pot.

Mine is in the crock pot right now. Can’t wait to try it!! My husband didn’t want me to buy a crock pot because he thought that he wouldn’t eat anything cooked in one – so I am making the FIRST meal in my brand new crock pot one he will eat!