Crockpot Rotisserie Chicken
Servings:
6
Ready In:
6 hours 5 minutes
Prep Time:
5 minutes
Cook Time:
0 minutes
Wait Time:
6 hours
Spiciness:
0/5

Ingredients

  • 1 (whole) fryer chicken
  • 5 (medium) foil balls
  • (to taste) Lawry’s seasoned salt, as needed

Directions

  1. Rinse chicken and pat dry w/ paper towels. Sprinkle GENEROUSLY (chicken should be brown w/ seasoning), w/ seasoned salt. Place in crockpot on top of several foil balls or foil covered potatoes. Cover and cook on HIGH for 6 hours.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
43
Total Fat
3g
Saturated Fat
1g
Cholesterol
17mg
Sodium
13mg
Carbohydrate
0g
Dietary Fiber
0g
Sugars
0g
Protein
4g
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
1%
Potassium
0mg

Comments

  • Teetee
    Teetee 22272

    If I don't use foil to cover the potatoes, will the potatoes get burnt?

    about 3 years ago
  • Donna (Food on the Table)
    Donna (Food on the Table) 86758

    Interesting! I'm fairly new to crock pots, and I must confess, until now, I've only used foil balls at cat toys!!!

    about 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Teetee- Hi this is Chef Heather from Food on the Table. The idea behind the aluminum foil balls is to elevate the chicken and keep it from sitting in the natural juices the chicken makes as it cooks to help prevent it from being soggy and to achieve a crispy skin. You could also use a small wire rack as well and get the same effect. However, with that being said, I have made 'rotisserie' chicken in the crock-pot several times before but have never done this aluminum foil trick and have had wonderful, tasty chicken. You would be perfectly fine to place unwrapped large diced potatoes or small whole potatoes in the bottom of the crock-pot and place the chicken on top. Then those natural juices from the chicken would season the potatoes perfectly.

    about 3 years ago
  • Sarah
    Sarah 146536

    is this safe? does my chicken really get cooled without any water heat? will this burn the house down? It's too good to be true!

    about 3 years ago
  • Sarah
    Sarah 146536

    Er, uh, does the chicken get *cooked.* Darn spell check

    about 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Sarah- It is perfectly safe to cook a whole chicken, weighing up to 6 pounds, in a large capacity crock-pot. As with any cooking technique make sure an follow proper food safety. For an approximately 6 pound chicken you should cook it on high for 6-6.5 hours and on low for 7.5-8 hours. When I cook in the crock-pot I always turn it on and allow it to heat up while I am prepping the food to go in there. This prevents the meat from sitting at in a cold crock-pot while it heats up. For other information about crock-pot cooking safety check out this Food on the Table discussion and head to your brand crock-pot website or read your instruction manual. http://www.foodonthetable.com/discussions/296-are-slow-cookers-safe

    about 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Here are a few other other crock-pot 'rotisserie' style chicken recipes that does not use the aluminum foil trick. Crock-pot Fried Chicken: http://www.foodonthetable.com/recipes/351953-crock-pot-fried-chicken Crock-Pot Lemon Rotisserie Chicken: http://www.foodonthetable.com/recipes/351964-crock-pot-lemon-rotisserie-chicken

    about 3 years ago
  • Amy
    Amy 191552

    So this is my first time attempting to cook a whole chicken and I'm not sure if I did it right. I followed the directions listed here and it's been cooking in the crockpot for 6 hours, but it doesn't have the look of being done. There's no crisp to the outside. Can I place it in the oven to brown it? Maybe I didn't pat it dry enough... I'm not sure what I did. Should I keep it in the crockpot for a little but longer? Help!!! :) It smells FANTASTIC though!

    about 3 years ago
  • Amy
    Amy 191552

    little "bit" longer

    about 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Amy- What temperature is your crock-pot on? If it is on high I would let it cook for another hour or so. If it is on low it will probably need at least another 2-3 hours.

    about 3 years ago
  • Amy
    Amy 191552

    @ Chef Heather- Just had a sample of it and it's fantastic. I'm planning on deboning it. Can I use the "juices" in the crockpot for broth later (like chicken noodle soup)? I'm familiar with boiling a whole chicken in water and using that for broth. I didn't know if I could do the same with this.

    about 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Yes you could add the the bones/carcase from your cooked chicken back into the crock-pot with the original cooking 'juices' and cover it with some additional water. If you want to add some extra flavor throw in some vegetables (onion, carrot, celery) and some extra dried or fresh spices (parsley, oregano, thyme) and let it all cook for additional 3-4 hours on high. Strain the broth to remove the veggies and bones, let cool, and store in the refrigerator or freezer.

    about 3 years ago
  • Ada E
    Ada E 163483

    I love it!!! The chicken meat just melted off the bones!! Thanks Chef!!!!

    about 3 years ago
  • Amanda (Food on the Table)
    Amanda (Food on the Table) 1953

    This is delicious! I made this for dinner and the meat just falls off the bone. I served it with the au jus. Instead of Lawry's, I used Chef Prudhomme's Meat Magic. Wish I would have remembered to do the potatoes!

    almost 3 years ago
  • Anonymous
    Anonymous 172118

    I would worry about the chicken absorbing aluminum...no idea if that's possible with a food that's not acidic but I try to minimize our use of aluminum with food. Sounds delicious, though!

    almost 3 years ago
  • Donna (Food on the Table)
    Donna (Food on the Table) 86758

    Chef Heather, I've got a question for you! I was thinking of how this could work with so many different flavor profiles--rosemary, basil and oregano--maybe some Indian Spices, or maybe something along Mexican lines or whatever. But what I really wanted to know was, instead of potatoes, do you think this would also work with root vegetables? Say, if you had a bed of peeled parsnips, turnips and carrots--would the veggies be fit to eat when the chicken was done?

    almost 3 years ago
  • Anonymous
    Anonymous 249703

    I like the idea of cooking a whole chicken in the crockpot. The lawry's seasoning made it very salty. I saw a low-sodium version of it in the store and wonder if that would have been better. I think I will use the foil ball whole chicken method again, but try my own way to season it next time.

    almost 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Donna and Anonymous- This method of cooking a whole chicken is very versatile. Use the method and change the spices or vegetables to your preference. Other seasonings that would work well is a poultry seasoning, a packet of ranch or Italian salad dressing seasoning, a packet of taco seasoning or onion soup mix, dried Italian seasoning, herbs de Provence, chicken fajita seasoning or grill seasoning, or whatever combination of dried (or fresh) herbs or spices you like. Donna, the other root vegetables (the ones you mentioned as well as sweet potatoes) will cook beautifully in the crock-pot. I would only suggest cutting them into larger size pieces if you want to cook them in the crock-pot the same length of time as the chicken. However, if you would like to serve them in more bite sized pieces then add them half way through cooking.

    almost 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Oh and check out some of the previous comments on this recipes for other ideas as well as links to other Crockpot Rotisserie Chicken recipes!

    almost 3 years ago
  • Anonymous
    Anonymous 156850

    I can't recall where this is from but this is my favorite variation. Squeeze 2 limes over chicken. Sprinkle a handful of chopped fresh cilantro over chicken. Stuff the chicken cavities with the squeezed lime shell and cilantro twigs (your not going to eat this part but it adds flavor). Cook as above.

    almost 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Anonymous, your version sounds wonderful! Thanks for sharing!

    almost 3 years ago
  • 433313

    My go to crockpot chicken, for those new to crockpot cooking, is spray the inside of ur crockpot with cooking spray, take any kind of chicken u want, add a half bottle of sweet baby rays BBQ sauce and a can of beer. Cover cook on high for 5 hours and best BBQ chicken u have ever had from a crockpot!

    almost 3 years ago
  • 433313

    Can add more BBQ sauce if u want.

    almost 3 years ago
  • Kendra
    Kendra 91498

    Great chicken thread, folks! I stocked up on split chicken breasts yesterday, so I'm planning a few different versions for the next couple weeks. I figure I can do that in the crock pot, too... why not?

    almost 3 years ago
  • Lissette
    Lissette 412188

    I made this today. Delicious! The meat just melts off the bone. Kids loved it. Thanks and thanks for all the other suggestions. My skin was not crispy though, but my crockpot is programmable and once the 6 hours were up, it went to warm. Maybe that's why?? Delicious anyway!

    almost 3 years ago
  • Melissa
    Melissa 347688

    Not sure what I did wrong here, but mine was super dry :( I used small whole peeled potatoes to raise up the chicken...had it on High for 6 hours then had my sitter turned it to off since I was not home yet. Could the fact that it sat in the crock pot another 2 hours be why? I figured it would keep it warm until we got home from work. It did fall right off the bone, but was dry. Super disappointed since it seems so easy. Any advice is helpful as I'd like to try this again. Just not sure how to only cook it for 6 hours since I'm away from home for 10!

    almost 3 years ago
  • Natalie
    Natalie 165871

    This sounds yummie. Does the chicken need to have skin on or can I use simple chicken breasts?

    almost 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    @Melissa- Check out some of my tips and suggestions in the comments above to help achieve a juicy perfectly cooked chicken. Keep in mind for an approximately 6 pound chicken you should cook it on high for 6-6.5 hours and on low for 7.5-8 hours.

    almost 3 years ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Natalie, if you are not cooking the whole chicken I would recommend using bone-in chicken breasts, thighs, legs, or drumsticks as meat cooked on the bones help produce a juicy, tender meat. As for skin on or off it really won't affect the final outcome either way.

    almost 3 years ago
  • Donna (Food on the Table)
    Donna (Food on the Table) 86758

    Totally agree with you on that, Chef Heather! I scored a great deal on split breasts last week, and did this in the crock pot a couple days ago. (No foil, but made a 'rack' of celery and carrots.) I used pretty predictable poultry seasonings and extra garlic, and also drizzled it with a little honey. Even though I wasn't really worried about the chicken drying out, I did add a little sherry and warmed stock to the pot a few hours in, and it was delicious!

    almost 3 years ago
  • Brooke
    Brooke 52864

    Good, easy recipe. Mine was too dry, but I will keep experimenting with cooking times.

    over 2 years ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table) 141524

    @Brooke, if it was dry it was overcooked. Maybe your crockpot gets hotter than most. How long did you cook it for? Did you put it on low or high?

    over 2 years ago
  • Martha
    Martha 885941

    loved the ease of prep and cooking

    about 2 years ago
  • Katie
    Katie 1069528

    Loved this recipe! It made an awesome base to chicken soup afterward. I too think it was a little salty, but again believe I can remedy it.

    over 1 year ago
  • Julie
    Julie 1864052

    Delicious!

    over 1 year ago
  • Jeannie
    Jeannie 2112005

    I want to try this with chicken thighs. WI'll that work as well?

    12 months ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi Jeannie! Yes, you could certainly just use chicken thighs in this recipe! Prepare as directed and cook in the crock-pot for 4-5 hours on high or 6-8 hours on low.

    12 months ago
  • Joan
    Joan 2132642

    I want to use chicken breasts instead of a whole chicken. Will I need to add water or chicken broth?

    12 months ago
  • MamaRoosh
    MamaRoosh 697450

    A little bland but I think it was because I should have put more spices on the chicken. Kids loved it and I added potatoes instead of foil balls. Worked perfectly!

    8 months ago