35 thoughts on “{Easy} Slow Cooker Rotisserie-Style Chicken

  1. This sounds delicious! I love using my crockpot but my recipe book is minimal in this area lol. Thanks for the tip of using a foil ball at the bottom.

  2. I have been cooking whole chickens in my crock-pot for years. I normally debone it to use in other meals.

    I also make my chicken stock from the bones/skin and meat that I leave on some pieces (I mean, there isn’t much worth getting off the wing and back). I do put celery, onion, and carrots in it to get the extra flavor as well. I just fill the crock to the top with water and set it on low for 8-10 hrs (usually do this overnight, so then it’s ready when I get up). I prefer using cheesecloth when straining the broth, but do not always have it on hand. If not, my regular strainer keeps the big pieces out-and the small stuff, well, it’s just extra flavor. I never made home-made broth until I started cooking the whole chicken in my crock-pot. It is so easy.

  3. I use my leftover chicken for enchiladas. Mix with salsa, roll in tortillas, cover with enchilada sauce and cheese and bake till melty. Yum!

  4. I just wanted to le you know that my email for this blog was incorrect in the subject. It was labeled, “In the Presence of God.” I almost didn’t open it because I thought it was accidentally sent twice. πŸ™‚ just wanted to let you know!
    Love the recipe, by the way. I have done chicken in my slow cooker but will have to try your seasonings!

  5. Can’t wait to try this! How many would you say this feeds? I have been wanting to buy a whole chicken, and was hoping to stretch it over a couple meals, but with 6 of us eating, I’m just not sure there would be much left for anything more than broth…at $10 for a whole chicken (what they run at our store) and what our budget is like right now, I’d really need to stretch that for at least 2 meals to make it worth it…do you think that would be possible? This sounds delicious though! I can’t wait to try the herbed butter! Yum!

    1. Yikes! $10 for a chicken is pretty steep. Is that organic, or just an expensive area? Either way, I can understand the need for stretching that.

      We have a family of 4. We all eat the chicken, and then I pick everything else off the bone to use for other meals. I usually get enough chicken for 2-3 more meals (things like chicken & dumplings, chicken noodle soup, etc. –dishes where meat isn’t the main focus). If I were guessing, I would say that you could probably feed 6 and still have enough leftover for one of those type meals, but I might just be extra conservative with adding it to those other meals. Hope that helps πŸ™‚

    1. Great idea, Kelley! I just made chicken & dumplings yesterday and there was a lot of the sauce/gravy from those left w/ chicken still mixed in (I hope that makes sense), and I thought it would be great served over mashed potates kind of like a roast beef manhattan except with chicken instead.

  6. Oh my, that is too easy to make. Thank you for sharing this recipe. I love crockpot cooking, but I must admit I’ve never used balled up foil in the bottom of it. I didn’t even know you could do that, but I suppose if you can put foil in the oven, putting it in a crockpot is no different. I’m excited to try this! πŸ™‚

  7. This sounds delicious. I have a daughter with dairy allergies, and she can’t have store bought rotisserie chicken. The fresh herb butter sounds great, but she can’t enjoy that either. Can I substitute olive oil for the butter?

    1. I’m reporting back to say that I tried it with oil instead of butter. I also used potatoes and carrots instead of foil balls. It was delicious! Thanks for the recipe. My husband was going on and on about how good the leftovers were going to be, so tonight I plan on making a chicken and noodle casserole. Thanks again!

  8. We are SORT OF trying this tonight. I completely misjudged the size of our chicken, so there were too many potatoes to fit everything in our large crockpot. SO, I took everything out and put it in the Pampered Chef covered baker, following what I could of the Easy Oven-Roasted Chicken recipe on the PC website. (I promise that I’ve never sold Pampered Chef, so I’m not trying to sell their stuff here). Really, really, really hoping this works out! But, the beautiful part is that our kids watched Mama have a dinner dilemma (again), so maybe they won’t freak when it happens to them as adults! πŸ™‚

  9. I’ve used your recipe twice now, and both times have been happy with the results! I made it with the Grill Mates seasonings, as that was all that was available this time. Also, I put potato & onion wedges under the chicken instead of the balls of foil. They cook up nicely in the broth that the chicken produces!! Next time I may add a little celery & carrots. Perfect flavors for a stock, with the leftovers!

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