Crockpot Rotisserie Chicken

Rotisserie Chicken Recipe

Over the last few months, I’ve become active on Google+. It seems more sophisticated than Facebook, more personal and less cryptic than Twitter, and it’s a great platform to interact with like-minded people around the globe.

When I first signed on my mission was to connect with foodies. With an invitation from Chef Dennis, who writes the blog A Culinary Journey with Chef Dennis, I subscribed to a group called “Google Plus Food Bloggers Community”. It’s a very organized forum where valuable information is exchanged about blogging. Not only did I connect, but in the six months that I’ve been a member, I’ve learned more about SEO, the Google+ platform, photography tips, and Wordpress themes, than I’ve learned anywhere else in my four years of blogging.

I’ve also become acquainted with some very good blogs to follow. One of those is The Unorthodox Epicure. Adam is the author, an entertaining and thought provoking writer, and a good cook. He lives in Texas and writes about things that annoy, humor, humble or inspire him. Always a good read and whatever the topic there is a great recipe to finish the post.

A few weeks ago he shared a recipe for this CrockPot Rotisserie Chicken. I read the post on a Saturday and it was in my crockpot on Monday. It’s delicious! And isn’t it always a treat to come home from work to a house smelling like savory comfort. The spices in this recipe are an incredible combination. And it’s almost as easy as grabbing a rotisserie chicken from the grocery store. And of course tastier. After seasoning, the chicken is placed in the crockpot on a bed of sliced onions. Once cooked, Adam suggests that you take a bite of onion before serving. I did, and as you can tell, they were so good they ended up as a side dish with the meal.

Thanks for a great recipe Adam, this chicken will be a frequent visitor to our dinner table.

Crockpot Rotisserie Chicken
  • For the Chicken:
  • 1 – Broiler/Fryer Chicken (3-4 lbs)
  • 1 – Medium onion, sliced into rings
  • 1 – Lemon, quartered (optional)
  • ½ cup – Water or stock
  • 1 tsp – Garlic powder
  • 1 tsp – Onion powder
  • 1 tsp – Dried Oregano
  • 1 tsp – Kosher salt
  • ½ tsp – Dried Thyme
  • ½ tsp – Dried Rosemary, crushed
  • ½ tsp – Black pepper
  • ½ tsp – Chili powder
  • Seasoning to sprinkle over chicken after it's placed in the crockpot:
  • 1 TB – Dried Paprika
  • 1 TB – Kosher salt
  • 1 TB – Old Bay Seasoning
  1. Combine all spices (garlic powder through chili powder) spices in small bowl. With your hands, loosen skin on chicken and distribute mixture evenly between meat and skin. Place lemon quarters in cavity of bird.
  2. Place onion in bottom of slow cooker. Add water or stock. Top with chicken — breast side down — so that (chicken) is not coming in direct contact with the bottom of the cooker.
  3. Sprinkle the paprika, salt and Old Bay over Chicken.
  4. Cook 6-7 hours on ‘low’ setting, or 4-5 hours on ‘high’ setting.
  5. With sides, this serves a family of five. (Strain and freeze the resulting stock, and make sure you treat yourself to the onions!)

Crockpot Rotisserie Chicken…It’s What’s for Dinner.

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  1. says

    How nice are you for the kind words? Thank you! I’m truly flattered. I read your recipes and ramblings too, and you are a true inspiration.

    As for the slow cooker chicken… We mostly see slow-cooker recipes in the winter, and I never understood why. Sure, I like to grill in summer, but slow cookers are built to keep the kitchen cool! Are they good in winter? Absolutely! But comfort food in the summer tastes great! — It’s easier to pick up a rotisserie bird at the grocery store, but not as cheap. (Besides, they use the chicken that is nearly expiring!)

    My only issue with YOUR slow-cooker chicken is that it looks a hell of a lot better than mine. 😉

    • says

      awwww-shucks. Coming from a professional that’s a great compliment Adam. Thanks again for this great recipe. I do use my slow cooker year round, but I do think most people associate with comfort food – Winter food.

  2. says

    That’s a great looking piece of chicken Lea Ann. We don’t use our crock pot often enough but I’m pretty sure I can’t use a Rotisserie in it :-). I’m off to check out Adam’s blog. Have a great week.

  3. says

    I use my slow cooker just as much in the summer as in the winter. Love coming home after being gone all day to the smell of dinner waiting for me. I’ll have to give this recipe a try. It sounds delicious.

  4. says

    This chicken looks really delicious. In the summer, we usually do beer-butt chicken on the grill, but the next time, I think I’ll give this recipe a try.

  5. says

    Great photo Lea Ann! And how did you get such a beautiful color on the chicken without browning it first? It’s gorgeous and will be recreated in my kitchen soon with hopefully the same results!

    • says

      It’s that last set of spices that colors the chicken. Let me know. This was my first time to make it and I thought everything went very well.

    • says

      A slow cooker is really nice to have, and on a year round basis. You just have to be organized enough to get things going in the morning. And chicken is a little harder because it only takes about 5 – 6 hours to cook. If you work and are gone for longer than that, it gets tricky.

  6. says

    If I had to name a favorite meat dish, it would be roast chicken. I cannot wait to try this version. I would never have guessed that it came from a crockpot! We have no A/C up here, so summer means little or no cooking indoors and I can’t have my roast chicken unless I buy them already made. I’m checking out Adam’s blog – looks fun!

    • says

      I hope you like it, we thought it was really good. The spices are outstanding, and that brown color comes from that last set of paprika mix. Knowing you, you’re going to like Adam’s blog.

  7. Judy says

    I’ve only just found you. I don’t have a crockpot either. I wouldn’t know what to do with it to be honest. I was once upon a time very good in the kitchen but then I stopped cooking and baking and lost my self confidence. I’m trying to get back. It’s going slowly but has moved a bit. I made mac and cheese for the first time and I made my popular mushroom alfredo. I love reading all the blogs I’m finding.

    • says

      Thanks for stopping by Judy. I sure hope you get back into the swing of cooking. So much healthier than eating out. Thanks for stopping by and the comment.

  8. says

    I love G+ too, Lea Ann! I just started following you :) Thanks so much for bringing this delicious recipe to the Saturday Night Fever link up….I never would have though to make rotisserie chicken in a crock pot. This looks and sounds delicious!

  9. wanda ll says

    You didn’t say or show how much water to put in bottom. Do you put something under chicken to keep it out of the water? Is that what the onion is for? Sorry but you really didn’t tell how to do that.


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