Crock Pot Rotisserie Chicken
This Crock Pot Rotisserie Chicken has a ton of flavor from cooking low and slow. Stuffed with garlic and lemon and seasoned perfectly!
MAKE ROTISSERIE STYLE CHICKEN IN A SLOW COOKER!
This is one of our family favorite meals. The meat comes out so tender and super flavorful. You can make this as a meal or just cook it to use the meat in other recipes. You can eat it as a part of a meal or use it to create shredded or diced meat to use in other recipes. I love to use it in my Homemade Chicken Salad recipe!
FREQUENTLY ASKED QUESTIONS:
No need to add water, chicken broth, stock, or any kinds of cooking liquid. The chicken will produce plenty of juices while it is cooking to keep it nice and moist.
So, typically if you just cook a whole chicken in the Slow Cooker, the skill will be soft and with this seasoning mixture, it’s super delicious. However, I like a crispy skin and if you follow the steps at the bottom of the step by step instructions, you’ll see how you can achieve a nice, golden brown, crispy skin like you see in these photos.
Yes, it is. You’ll be cooking your chicken over a long period of time and you can (and should) always use a meat thermometer to ensure that the internal temperature of your chicken reaches 165F before serving and consuming.
I think Stick of Butter Rice, Cafeteria Noodles, Fried Corn, No Boil Mac and Cheese or even my Million Dollar Mashed Potatoes would be excellent. Some Butter Swim Biscuits would be delicious too!
Leftover chicken can be stored in an airtight container and can be kept in the fridge for up to 4-5 days. This makes it great for meal prepping!
Plus, you can keep leftover cooked chicken even longer, in the freezer in an appropriate container or freezer bag for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- whole roasting chicken – make sure you check the cavity for any neck bones or gizzard packets. You’ll need to remove those. You do not need to wash your chicken although some people do. You risk the chance of spreading salmonella that way but if that is a risk you are ok, with taking, go for it.
- salt and freshly ground black pepper
- paprika– this gives great color to the chicken as well. For a smokier flavor, try Ising smoked paprika.
- dried thyme – thyme and chicken are just a match made in heaven so don’t skip it!
- lemon pepper
- lemon – putting the lemon and the garlic inside the chicken cavity helps to flavor the chicken from the inside out so it’s not just the skin getting seasoned – the whole chicken gets tons of flavor.
- garlic – you need to use fresh garlic here. The jarred stuff isn’t going to give the same effect. If that is all you have then you can certainly do that but the fresh stuff is what is recommended.
- onion
HOW TO MAKE CROCK POT ROTISSERIE CHICKEN:
Combine spices in a small bowl. Rub this spice mixture all over the chicken, including the back of the chicken and the sides.
Sprinkle some of the seasoning inside the chicken cavity.Squeeze some lemon juice inside the chicken. Then stuff the chicken cavity with lemon halves, sliced garlic and onions. I don’t bother peeling the garlic or onions. I just put them in there as they are. Place chicken breast side up in the slow cooker.
No other cooking liquid is needed. Cover and cook on low setting for 6-8 hours (or until juices run clear.) When slow cooking whole chickens, the skin will stay soft but still delicious. If you want a crispier skin like you’ll see I have on my chicken in these photos, you can pop it under the broiler to crisp it up. First, remove the cooked chicken from the slow cooker and save the juices for chicken stock. Place the chicken in an oven safe dish. Turn the oven broiler on low and broil for 4-6 minutes. If you have an oven safe Crockpot insert, you can just transfer it over in the insert. Keep an eye on your chicken, it may require more or less time to crisp up. Serve and enjoy!
CRAVING MORE RECIPES?
- Crock Pot Mississippi Chicken
- Crock Pot Chicken and Gravy
- Crock Pot Marry Me Chicken
- Crock Pot Crack Chicken
- Crock Pot Chicken and Dumplings
- Crock Pot Chicken Pot Pie
- Crock Pot Creamy Ranch Pork Chops
- Easy Creamy White Chicken Enchiladas
- Chicken and Biscuits Casserole
- Easy Cornbread Chicken Casserole
- Crock Pot Chicken Alfredo Lasagna
- Chicken Bacon Ranch Casserole
Originally published: April 2014
Updated photos & republished: February 2025
Crock Pot Rotisserie Chicken
Ingredients
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon dried thyme
- 1 teaspoon lemon pepper
- 3-4 pound whole roasting chicken
- 1 lemon, halved
- 1 whole garlic bulb, sliced in half
- 1 small onion, quartered
Instructions
- Combine 2 teaspoons salt, 1 teaspoon freshly ground black pepper, 1 teaspoon paprika, 1 teaspoon dried thyme and 1 teaspoon lemon pepper in a small bowl.
- Rub this spice mixture all over the 3-4 pound whole roasting chicken, including the back of the chicken and the sides as well as inside the chicken cavity.
- Squeeze some lemon juice inside the chicken. Then stuff the chicken cavity with 1 lemon, halved, 1 whole garlic bulb, sliced in half and 1 small onion, quartered (as best you can). I don't bother peeling the garlic or onions. I just put them in there as they are.
- Place chicken breast side up in the slow cooker. No other cooking liquid is needed.
- Cover and cook on low setting for 6-8 hours (or until juices run clear.)
- When slow cooking whole chickens, the skin will stay soft. If you want a crispier skin, you can pop it under the broiler to crisp it up.First, very carefully remove the cooked chicken from the slow cooker and save the juices for chicken stock. Place the chicken in an oven safe dish. Turn the oven broiler on low and broil for 4-6 minutes. If you have an oven safe Crockpot insert, you can just transfer it to the oven in the insert. Keep an eye on your chicken, it may require more or less time to crisp up. NEVER walk away from your oven when using the broiler, it can burn quickly if you aren't carefully monitoring.
- Serve and enjoy! You can strain the juices from the slow cooker and make a gravy if you prefer or save it for another recipe that requires chicken stock.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This was delicious! I did not have garlic so I used a little bit of garlic powder. I did not put it under the broiler….it was yummy right out of the crockpot.
One of my favorite things about your recipes is the before photo of the ingredients. Well, and how delicious everything turns out. :0)
This was delicious!! It made for some really good chicken sandwiches too!
This recipe is delicious.