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Crockpot Rotisserie Chicken

Is there anything better than coming home from a long day of work and knowing there’s a freshly cooked meal waiting for you?

Yesterday at lunch I washed, dried, rubbed, and filled a whole chicken, then left it in the slow cooker over some chopped onions to cook for about 6 hours. The entire house was filled with the smell of delicious herbs when I walked through the door. The skin was browned and the meat was so tender it fell off the bone when I transferred it to a plate (this is why, if you look closely, you’ll see a wing missing!). There was no oil or butter added and the chicken released it’s own juices over time, keeping the meat moist.

I love using freshly prepared chicken for my recipes, but on those days when I don’t have much time I’ll grab a rotisserie chicken to shred in it’s place. But now there’s a fool-proof way to have my own healthy chicken hot and ready to go when I get home! Here’s the recipe:

IMG_6111

Crockpot Rotisserie Chicken
Serves 6
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Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Ingredients
  1. 1 5-6 lb chicken
  2. 2 tsp kosher salt
  3. 1/2 tsp black pepper
  4. 2 tsp paprika
  5. 1/4 tsp cayenne
  6. 1 1/2 tbsp Mrs. Dash Original Blend
  7. 1 yellow onion , loosely chopped
  8. 1/2 lemon
  9. 2 crushed garlic
Instructions
  1. Combine all seasoning ingredients except for the onion, lemon, and garlic in a small bowl.
  2. Remove giblets from chicken, wash, and pat dry with paper towels.
  3. Rub the dry mix all over the chicken, as well as in the cavity. Place the lemon and garlic in the cavity.
  4. Spread the onions on the base of the crockpot, and then place chicken on top. Cover and cook on low heat for 6-7 hours, until chicken is cooked through.
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  1. estherjane13 says

    I LOVE this. I’ve been meaning to try my crock pot for roast chicken for a while now, but I’ve been a bit skeptical. You have inspired me to try it. Do you really add no liquid at all?

    Reply

    • Jasmine says

      Yes!! No liquid at all. When I came back there was a lot of liquid in the pot that the chicken had released, so I think that helped with the steaming. I just used some dry seasonings that I would have normally used for a roast chicken and slow cooked it!

      Reply

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