Most of you know I am a huge fan of the wonderful Crock-Pot! My trusty Crock-Pot has saved me many times when I know I will have a long day, I just throw the ingredients in the pot, cover, and cook! Tonight I decided to make a whole chicken for dinner. Instead of roasting I decided I would just season it, toss it in the Crock-Pot, and let it cook in it’s own juices. The result was delish! The skin isn’t quite as crisp as a store bought Rotisserie but it was moist and tender and perfectly cooked after just 4.5 hrs! I also like the tip I got from Number 2 Pencil, place the chicken on top of a few balls of aluminum foil. This keeps the bird from sticking to the bottom and makes it easier to lift out when it is done cooking. Hope you enjoy this easy peasy recipe!
Check out my new cooking video for this Crock-Pot recipe!
Crock-Pot Rotisserie Style Chicken
- 5 lb whole chicken
- seasonings of choice I used paprika for color and a Chicago style seasoning blend (I also add some extra salt and cracked black pepper)
- Rinse the chicken, discarding insides, and pat dry.
- Season heavily inside and out.
- Crush 4 sheets of aluminum foil into balls and place at the bottom of your Crock-Pot.
- Place the whole chicken on top.
- Cover and cook on high for 4.5 hours.
- Remove to a cutting board and slice.
We love chicken and I make sure we always have boneless chicken breasts, chicken thighs, and a whole chicken in the freezer for last minute recipes like this one!
I used paprika for color and a Chicago Style seasoning blend for my chicken.
Make sure not to open the lid and peek!
The aluminum foil balls help to keep the bird from sticking to the bottom.
It also makes it easier to lift out when it is done cooking.
I promise you it will be -dare I say-
better than store bought rotisserie chicken.
It is moist and literally falls apart!