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Crock Pot Rotisserie Style Chicken

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Ingredients

Adjust Servings:
1 (4 -5 lb) whole roasting chickens
3 teaspoons kosher salt (less if you like, this amount approximates the saltiness of the store bought kind)
1 teaspoon smoked paprika (you can use regular, i like the smoked flavor)
1 teaspoon onion powder
1/2 teaspoon dried thyme
1 teaspoon italian seasoning
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon black pepper (optional)
4 whole garlic cloves (optional)
1 yellow onion, quartered (optional)

Nutritional information

637
Calories
418 g
Calories From Fat
46.5 g
Total Fat
13.3 g
Saturated Fat
213.9 mg
Cholesterol
1944.3 mg
Sodium
0.9 g
Carbs
0.3 g
Dietary Fiber
0.1 g
Sugars
50.4 g
Protein
219g
Serving Size

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Crock Pot Rotisserie Style Chicken

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    Cuisine:

    Making the recipe as posted without any changes are as follows: The skin was soft and slimy coming out of the crockpot. It was way too salty. Didn't care for the smoky flavor in the chicken and gravy (ruined it for me). The meat was dry after cooking on low for only 6 hours, so the timing was completely wrong! It fell apart trying to lift it out of the crockpot, when I thought I was going to be able to present a whole sliced chicken on the table (had company coming). It looked pretty gross on the platter! I would not make this again. It was embarrassing to serve this to company!

    • 510 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Crock Pot Rotisserie Style Chicken, This is adapted from Make it Fast, Cook it Slow by Stephanie O’Dea There are similar recipes here but not one quite like this that I’ve found While not a TRUE rotisserie chicken, it is much cheaper, and much more accessible since the closest grocery rotisserie chicken I can get is an hour away You can put this on a rack of foil balls in your crock if you’d like to keep the chicken up out of the grease Also, I save the drippings, bones, and skin, then toss them back in the crock with a couple of cut up carrots, some celery, onion, and garlic and cover with water, cook for a few more hours on low, strain, chill, skim fat, and freeze for homemade rotisserie chicken stock – yum!, Making the recipe as posted without any changes are as follows: The skin was soft and slimy coming out of the crockpot It was way too salty Didn’t care for the smoky flavor in the chicken and gravy (ruined it for me) The meat was dry after cooking on low for only 6 hours, so the timing was completely wrong! It fell apart trying to lift it out of the crockpot, when I thought I was going to be able to present a whole sliced chicken on the table (had company coming) It looked pretty gross on the platter! I would not make this again It was embarrassing to serve this to company!, Great flavour Enjoyed by the whole family Used the leftovers in chicken & corn soup


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    Steps

    1
    Done

    Spray the Inside of a 5 Quart or Larger Crockpot With Nonstick Spray.

    2
    Done

    Combine All Dry Ingredients. the Cayenne and Black Pepper Are Optional, I Leave Them Out Because I Have Small Toddlers Who Don't Care For "hot" Food.

    3
    Done

    Rub the Dry Ingredients All Over the Chicken, Inside and Out, and Place in Crockpot, Breast Side Down.

    4
    Done

    If Desired, Place Onion and Garlic Inside Chicken Cavity (i Don't Use These).

    5
    Done

    Do not Add Any Water.

    6
    Done

    Cook 4-5 Hours on High, or 8 Hours on Low.

    7
    Done

    the Chicken Should Be So Tender It Will Fall Off the Bone. If Appearance Matters to You, Just Shove the Pieces Back Together on Your Platter.

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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