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
Ingredients
- 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)
Instructions
- 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.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
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.
Season all over and inside!
Cover and cook for 4.5 hours.
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!
Save the extra juices to baste on top!
Will using a cooking bag in the crockpot change the way the chicken turns out?
Wow! I made this and I will say, I will never buy a roasted chicken from the grocery store again. This was so much better. We added our fav seasonings and herbs and it is delish. I let mine cook almost another hour because I started it a little to soon for dinner. I didn't get a photo, because right after it was done, the smell was drawing us in to pick pieces right off the bone! I was very tender! Its easy to customize to whatever you like. We had 2 cups of chicken left and I will be making Chicken alfredo with it. Thank you so much for this recipe, it a keeper!!
I wouldn't rinse the raw chicken. It doesn't do anything to "clean" the chicken. All you are doing is spreading potentially harmful bacteria all around and in your sink. Patting the chicken dry with paper towels is a good move, though.
This is hands down my favorite crock pot recipe. The chicken falls off the bone, it’s amazing every time and chicken is always on sale for whole chickens keeping cost down I love this chicken recipe. Thank you
Made it last night and it was great. The foil balls are the trick. I put it under the broiler for 5 mins or until brown before serving.
What is Chicago Style spices?
Hi, If you scroll down in the post you will see a photo of the seasoning blend. It is just a steak seasoning mix by Weber that has Salt, Garlic, Spices, Red Bell Pepper And Red Pepper.
Have you tried the one they make for chicken now? I have to wonder if it’s the same thing with a different label. 😆
This is delicious and so yummy. I don’t use the foil anymore; I bought this silicone ring thingie that sits on the bottom of my crockpot and holds the chicken up.
On the menu for tomorrow. So many raves, I can’t wait to see how mine turns out.