Slow Cooker Rotisserie Chicken

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Whats that saying?  A bird in the slow cooker  is better than 2 in the oven?

Let me say, without question, this is the best roast chicken I have ever cooked up and, I have cooked up many a roast chicken my friend.    It is one of my favorite comfort foods and get me started on the leftovers…the mashed taters, the gravy! Some serious yumm!

A few tricks that will help you achieve the perfect roast chicken: Trick #1:    Wad up 4 balls of foil about the size of a golf ball, place in the slow cooker and set the chicken on top. This keeps it from getting soggy.  Trick #2.  Take the chicken out of the slow cooker when the temperature reaches 165 degrees.  If you wait until it reaches got a dry bird.  Cook for 4-5 hours checking the temperature around hour number 3.  My bird was buxom, (my age is showing)  and it took 3 1/2 hours…smaller bird (less buxom?) shorter cooking time.

And did I mention Slow Cooker liners?  Love them!



5.0 from 1 reviews
Slow Cooker Rotisserie Chicken
  • 1 (4 -5 lb) whole roasting chicken
  • 3 teaspoons kosher salt
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • ½ teaspoon black pepper
  1. Line the inside of a slow cooker with a liner or spray with non stick spray
  2. Make 4 small foil balls, about the size of golf balls and put inside the slow cooker.
  3. Combine all dry ingredients in a small bowl.
  4. Rub the dry ingredients all over the chicken, inside and out, and place in slow cooker on top of the foil balls.
  5. Do not add any water.
  6. Cook on low for 4-5 hours or high for 2-3 hours. Chicken is done when it reaches 165 degrees.


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  1. is there anyway for the skin to get crispy?

    • Hi Nadia – The skin is a little crispy – especially with the added rub. I suppose to get it really crispy you would have to put it in the oven for a bit. The slow cooker is so full of moisture, I don’t think it would crisp it up regardless of how long you left it in there….Kathi

  2. Love it! This is one of our 6 favorite summertime crock pot recipes for busy mom’s!

  3. I’m trying this now! I’ve never cooked a whole chicken before and I’m pretty excited. I put the chicken in breast side up, is that correct? Also, should I have done anything with that bag of innards that was inside the bird??

    • Hi Chris – I am so hoping you removed those innards! If you didn’t, no worries! You will have a bunch of ugly stuff inside your nice bird when it’s done though…just scrape it out before your family sees it! 🙂 I think the trick to making this recipe work is taking the bird out when it reaches 165 degrees. There have been some reports of it coming out dry and I think its because some of the newer slow cookers run a little hot.
      Hope it comes out great!

  4. Hi! I could have sworn I’ve been to this blog before buut after going through a feew of the posts I realized it’s new to me.

    Regardless, I’m definitely happy I found it and I’ll be
    book-marking it and checking back regularly!

    • Well I for one am super glad you found me! You can subscribe on the front page of my blog and receive every new recipe I post…you won’t get anything else, no junk or nothing. Just my one recipe a week…I got some good stuff coming up!
      Thanks for tuning in!

  5. Cynthia Young says:

    I love your recipes. Thanks for sharing. II am at work on lunch break and this makes me want to run home and cook yummy stuff for my family.

  6. Sounds great. Can we add potato or veggies without liquid s this recipe uses no liwuid, wull they still cook, or cook them on the side?

    • Hi Josh, Quite a bit of liquid comes from the chicken. That is why it is set up on foil so it doesn’t get mushy. Veggies will work, but they might be a be greasy and mushy from the chicken juice. Thanks!

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