Crockpot Rotisserie Chicken

Leftovers are half the fun of a whole chicken. Use them in my Slow Cooker Chicken Noodle Soup, and save the carcass for a batch of Slow Cooker Chicken Stock.

Why Make Rotisserie Chicken at Home?

It’s a true set-it-and-forget-it dinner. You can toss this together in the morning, or even prep it the night before, and have it ready just in time for supper. It tastes like store-bought rotisserie chicken, you control exactly what goes into the seasoning, and the slow cooker keeps the meat juicy instead of drying it out.

What You’ll Need for Ingredients

Whole Fryer Chicken: A whole chicken around 4 pounds is perfect, and the amount of rub in the recipe card is enough for one bird that size. Karlynn’s Tip: Always start with a fully thawed chicken. Never put a frozen chicken in the slow cooker, because it spends too long at unsafe temperatures while it thaws.

The Spice Rub: Paprika, garlic powder, dry onion soup mix and sea salt mixed with olive oil make a paste that gives the chicken its classic rotisserie colour and flavour. If the paste is too dry to spread, add more oil a little at a time until it spreads easily.

Aluminum Foil: Four or five balls of crumpled foil act as a rack in the bottom of the slow cooker. They lift the chicken out of the juices so it roasts instead of boiling.

How To Make Rotisserie Chicken in the Slow Cooker

This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.

1. Pat the chicken dry with paper towels.
2. Truss the chicken, with or without string, so it holds together as it cooks.
3. Mix the paprika, onion soup mix, garlic powder, olive oil and salt into a paste, then rub it all over the chicken, inside and out, without tearing the skin.
4. Set the chicken breast side up on four or five balls of foil in the slow cooker, cover, and cook on low for 8 to 9 hours.
5. Check the thigh with a meat thermometer. Once it reads at least 185°F, carefully lift the chicken onto a baking sheet and crisp the skin in a 450°F oven for 5 to 7 minutes, watching it closely.

Make It Fast or Make It Slow

In the Instant Pot: Rub the chicken the same way, set it on the trivet, and add 1 cup of water or chicken broth to the pot. Cook on high pressure for 6 minutes per pound (24 minutes for a 4 pound chicken), then let the pressure release naturally for 15 minutes. Check that the thickest part of the breast reads at least 165°F, then crisp the skin under the broiler for a few minutes.

In the Air Fryer: If your air fryer basket is large enough for a whole chicken (most 5.8 quart and bigger models are), cook the rubbed chicken breast side down at 360°F for 30 minutes. Flip it breast side up and cook for another 25 to 35 minutes, until the breast reads 165°F and the thigh at least 175°F. Let it rest for 10 minutes before carving.

Storage Instructions

Refrigerator: Remove the meat from the bones within 2 hours of cooking and store it in an airtight container in the fridge for 3 to 4 days.

Freezer: Freeze the shredded or sliced chicken in freezer bags for up to 4 months, following USDA food safety guidelines. It’s perfect for soups, wraps and casseroles. Don’t throw out the carcass. Freeze it too, and make stock with it later!

More Easy Slow Cooker Chicken Recipes

There’s a reason chicken is the slow cooker’s best friend. Try one of these next:

• My Honey Garlic Slow Cooker Chicken Thighs are sticky, sweet and savoury.
• This Slow Cooker Apricot Chicken is an old-school favourite that’s still a hit.
• My Cheesy Slow Cooker Chicken Breast and Rice is a complete dinner in one pot.

That’s all, folks! Once you see how easy it is to make your own rotisserie chicken, you may never buy one again.

If you make this recipe, leave a comment below and let me know how it went! Did you change up the spice rub? I always love hearing about your kitchen adventures.

Happy Cooking!

Karlynn