How To Make Rotisserie Chicken in Your Crockpot!
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
9 hrs
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Servings
4
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Calories
336 kcal
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Course
Main Course
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Cuisine
American
How To Make Rotisserie Chicken in Your Crockpot!
Description
To make rotisserie chicken in a crockpot, a whole broiler chicken is first patted dry and optionally trussed to maintain shape during cooking. A paste made from paprika, onion soup mix, garlic powder, olive oil, salt, and optional cayenne pepper is rubbed inside and outside the chicken, seasoning it evenly and providing characteristic flavors.
Inside the crockpot, balls of foil elevate the chicken above the bottom, avoiding direct contact with moisture and promoting better cooking air flow. Cooking on low for 8-9 hours gently cooks the chicken through, ensuring tender meat without drying. Once cooked, the bird is transferred to a hot oven at 450°F for 5-7 minutes, which crisps the skin while the interior remains juicy.
The method replicates rotisserie-style texture and flavor without a rotisserie machine. It yields richly seasoned chicken with crispy skin and a tender interior. Appropriate temperature monitoring, especially thigh temperature reaching at least 185°F, ensures safe cooking.
Notes emphasize the importance of trussing the chicken before cooking to keep the bird intact, and reminding to crispen the skin in the oven afterward to achieve proper texture. Nutritional content will vary depending on chicken size and seasoning quantities.
Ingredients
- one pounds broiler chicken
- 2 tablespoons paprika
- 1 tablespoon onion soup mix crushed
- 2 tablespoons garlic powder
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt fine sea salt
- black pepper optional, for heat or extra salt if you like it salty
- cayenne pepper
- salt
Instructions
- Pat chicken completely dry with paper towels.
- Truss with or without string. (do NOT skip this step or it will fall apart in the crockpot)
- Combine the remaining ingredients together in a small bowl until it forms a paste. If it's too dry, add small amounts of oil until you get a good spreading consistency.
- Rub the paste all over the chicken, inside and out., making sure not to tear the skin.
- Wad up 4-5 balls of tinfoil, place in the bottom of the crockpot and place the chicken, breast up, on top of the foil.
- Cover the crockpot with the lid and cook on low for 8-9 hours.
- When the thigh area has reached a minimum of 185 degrees, carefully remove from the slow cooker and place on a baking sheet.
- Cook for 5-7 minutes in a 450 degree oven to crisp up the skin, watching carefully.
- Remove and serve!
Notes
- Truss the chicken before slow cooking to maintain shape and prevent it from falling apart.
- Use the oven crisping step after slow cooking to achieve crispy skin similar to rotisserie style.
- Monitor the thigh temperature to reach at least 185°F for safe doneness.
- Adjust seasoning amounts based on chicken size and flavor preference.
- Nutritional values depend on chicken size and seasoning but are generally moderate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 85mg | 28% |
| Sodium | 1107mg | 46% |
| Potassium | 363mg | 8% |
| Fiber | 1g | 4% |
| Vitamin A | 1835IU | 37% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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