Slow cooker rotisserie chicken is an easy recipe that produces tender, versatile meat that can be reused in tons of recipes.
The rotisserie maker I received 6 years ago at my wedding was my second favorite wedding gift. Behind my slow cooker. You see which one won out. I say was because I recently gave it away. I loved it but I just didn’t use it enough to justify it taking up the counter space. I sure do miss the rotisserie meat though. Nothing like a whole rotisserie chicken. It reminds me childhood Sunday dinners with my family.
Homemade Rotisserie Seasoning Mix
2 tsp paprika
1 tsp salt
1 tsp onion powder
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp cayenne
You’re seeing that correctly that there’s NO liquid added to the slow cooker. Just the rotisserie-spiced chicken. As you can see, the chicken My Mom taught me to stuff my birds with citrus hence why you see orange slices inside mine. It helps to keep the meat moist.
The chicken can go directly in the bottom of the slow cooker OR you can crumble up a couple of balls of aluminum foil and put the chicken on top of the balls. The whole chicken you see here was a little over 5.25 pounds.Print
- 4–6 lb whole chicken
- 2 tbsp extra-virgin olive oil
- 2 tsp paprika
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp cayenne
- Rub chicken down with olive oil.
- Season chicken generously with rostiserrie seasoning mix. Add to slow cooker.
- Cook HIGH 3-4 hours or LOW 6-8.
The end result will have succulent chicken…with soggy skin. I’m not going to beat around the bush here. For crispy skin, you’ll need to broil the chicken in your oven. Sometimes I broil, sometimes I don’t. This time, I did not.
What to do with this meat? More like what can’t you do with it. First off, you can freeze the cooked meat. Once it’s done cooking, the meat should be so tender that it’s falling off the bones. Remove the cooked meat from the bones and freeze it using your preferred container. I like to use a zip-lock freezer bag.
Because the meat is so tender, don’t be surprised if it falls apart on you when you take it out the slow cooker. Mine always falls apart even when I take it out, even after trussing it. Trussing the chicken is optional by the way. I usually don’t take the time to do it with my slow cooker whole chickens. Re-use this chicken in soups, salads, tacos, enchiladas, casseroles.