Super Easy Rotisserie Style Crockpot Chicken

Satisfy your rotisserie chicken cravings!

Here I toss a a whole chicken in the crockpot and coat it in an awesome seasoning blend. I usually leave on most of the yummy skin, but you can also remove it all for a healthier bird.. The result? A moist, delicious rotisserie wannabe with virtually no fat.

The chicken will yield the most tender, succulent meat you’ve ever had, Plus, it can feed an army, and makes great leftovers!

Still searching for what to cook ?

Name: Super Easy Rotisserie Style Crockpot Chicken
Prep time: 4 h
Cook time: 1 h
Total time: 5 h
Yield: 8
Cuisine: American
Ingredients: 1 whole chicken (4-5 pounds); 2 tsp kosher salt (if you’d like it as salty as the ones in the store, add another 1 tsp.); 1 tsp paprika; 1 tsp onion powder; 1/2 tsp dried thyme; 1 tsp Italian seasoning; 1/2 tsp cayenne pepper; 1/2 tsp black pepper; pinch of chili pepper (probably not necessary); 4 whole garlic cloves (optional but highly recommended); 1 yellow onion quartered (optional but highly recommended)

Find the most delicious recipes here

INGREDIENTS

1 whole chicken ; (4-5 pounds)
2 tsp kosher salt ; (if you’d like it as salty as the ones in the store, add another 1 tsp.)
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
pinch of chili pepper ; (probably not necessary)
4 whole garlic cloves ; (optional but highly recommended)
1 yellow onion quartered ; (optional but highly recommended)

INSTRUCTIONS

I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

Skin the chicken and get rid of the neck and other stuff from the cavity. This can take a while. Keep small children away so you don’t freak out about salmonella.

Or don't skin it! More fat…tastes better.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

NOTES

If you don't know how to skin a chicken, just go at it and cut off anything that looks like skin. It’s as simple as that. I had a hard time skinning the wings, so I just leave that on.

Alert editor

Super Easy Rotisserie Style Crockpot Chicken

1 whole chicken (4-5 pounds)
2 tsp kosher salt (if you’d like it as salty as the ones in the store, add another 1 tsp.)
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
 pinch of chili pepper (probably not necessary)
4 whole garlic cloves (optional but highly recommended)
1 yellow onion quartered (optional but highly recommended)

I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

Skin the chicken and get rid of the neck and other stuff from the cavity. This can take a while.  Keep small children away so you don’t freak out about salmonella.

Or don't skin it!  More fat…tastes better.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Add Photo

Firebyrd

ees55

bigoven

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (269g)
Recipe Makes: 8 Servings

Calories: 551
Calories from Fat: 342 (62%)

Amt Per Serving		% DV

	Total Fat 38g	51 %
	Saturated Fat 10.9g	54 %
	Monounsaturated Fat 15.7g
	Polyunsanturated Fat 8.2g
Cholesterol 189mg		58 %
Sodium 479.7mg		17 %
Potassium 512.6mg		13 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1.7g
Protein 47.2g		67 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 551

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe