How To Make Your Own Rotisserie Chicken {No Rotisserie Required}

rotisserie chicken

I used to buy rotisserie chickens from the grocery store a LOT! They are just SO convenient and can be used in SO many different ways. Some of the ways I use them:

  • Chicken Quesadillas
  • Barbecue Chicken Salad
  • Homemade Chicken Noodle Soup
  • Chicken Chili
  • Chicken Nachos

Honestly, I could go on and on. HOWEVER, I hardly ever buy those pre-cooked birds anymore because I finally “hit the wall” at paying $8 for them! Actually, most times I would have to buy TWO chickens because they are pretty puny and ONE simply won’t feed my “men” (even if I did try and make it go further in a salad or on nachos!) So I did some research and came up with what is now considered “rotisserie chicken” at our house. No rotisserie required….just a crockpot!

I have cooked a lot of chicken in the crockpot over the years…but it wasn’t until I tried this technique that I first spied at Living Renewed that I really accomplished what *I* think tastes exactly like the rotisserie chickens from the grocery store.

The key is in this box!

First step…..

crockpot rotisserie chicken

Make about 6 – 8 balls out of aluminum and put them in the bottom of your crockpot.


Next, take your whole chicken (this bird was almost 6 lbs. and cost me $5.75…or .98 cents a pound) and rinse it inside and out.

crockpot rotisserie chicken

Place the chicken in a large bowl, breast side down, and sprinkle generously with your favorite seasonings.

I like to use Lawry’s seasoning salt, onion powder and garlic powder.

crockpot rotisserie chicken

Now flip the bird over and place on top of aluminum balls in the crockpot and sprinkle this side as well.

You want to cook it breast side up…so that the breast is farthest away from the heat and less likely to dry out.

And that’s it. Now all you have to do is wait. I have had the best success cooking the chicken LOW and SLOW…so I cook mine for 8 hours on the low setting.

After that you will be hard-pressed to get it out of the crockpot without it literally falling apart….like it did when I tried to take it out this time.

crockpot rotisserie chicken

 This picture is my best attempt to piece the bird back together for a picture. :-)

crockpot rotisserie chicken

 And this is a picture of the two breast pieces that I literally just lifted off the bone and placed on this plate. You can leave the skin on or take it off, depending on your preference.

crockpot rotisserie chicken

If I am serving just the chicken and a few side dishes….I will slice up the breasts and plate it with the drum sticks and the thighs and wings. Otherwise I’ll shred it for whatever I’m planning on making.

Now we need some inspiration!  What kinds of recipes do YOU like to make using “rotisserie chicken”?


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  1. says

    Hi Jillee! I love following all the great tips you have here. My wife has tried some and it has helped save our family of 6 money! She loves making her own laundry detergent now. Another great way to make chicken like this is on the bbq! We do this ALL the time and it gives it a great smoky flavor. The leftovers are amazing! Check out my website for the whole chicken recipe. Today’s post was actually a recipe using leftover chicken! And more to come in the near future.

  2. Shannon (gidgetnfroggi) says

    I starred this so I can use this recipe next time I make chicken. I don’t eat meat but my girls and hubby love deli chicken as we call it. I only buy it when they run the buy 10 sides knorr 10 for $10 and you get a free deli chicken. On those deals I pick up 1 or 2. Otherwise we have to pay $6 bucks.

  3. Mary Malone says

    I’ve been doing this one for a while. I use the Lawry’s perfect blend seasoned sale chicken and poultry which I buy in a big jar at sam’s club in the spice section. It is amazing how much fat/grease is in a chicken and it all goes under the aluminum balls.

  4. says

    I can’t wait to try this it looks so easy and yummy! We also use that kind of chicken for all sorts of meals; quesadillas, tacos, in salads, etc..

  5. says

    WOW!!! The organic ones at the local market run way over $8, and they’re DH’s favorite. Now my house will smell good, too :D

  6. Martha says

    Can’t wait to try this. I’m fairly new at cooking chicken and can never quite figure out which is the breast side. All the recipes ask that it be cooked “breast side down”. Can you help clarify this for me?

    • says

      Sure Martha! If the little wing tips are facing the ceiling….that is “breast side up”. Does that help? :-)

      • Tracey Tilson says

        Jillee… that helped me! What a neat way to remember! “Wing tips up” :-) Thank you!

      • Martha says

        Thanks so much! It’s in the slow cooker now. It barely fit and is touching the sides so hoping for the best. May need to invest in a bigger slow cooker.

      • Martha says

        It worked wonderfully and was the simplest chicken I’ve ever made. I see more roasted chicken in our future.

    • monique says

      Holy cow! Such a disconnect from the living creatures that we eat! Just ribbin’ ya kid. After you’ve cooked 9 million chickens you won’t believe you ever asked that question. I should talk, don’t ask me where a pot roast comes from. I’m too po’ to eat much beef!

  7. jennifer says

    To make it more moist and give more of the classic wonder roast flavor , I slather the whole bird with miricle whip then seasoned salt. I will have to use the aluminium balls next time. Also if you add about 16 cups of water to all of the remaining skin and bones, set it on low over night you will have free chicken broth. Strain it, pour it in freezable containers, place in fridge over night and the fat floats to the top and fan be scraped off, leaving the gel broth fat free and ready for the freezer.
    I like to make chicken salad with the left overs by adding miricle whip, a small squirt of sweet relish, and a big squirt of dill relish.

      • jennielynn says

        I usually save carrot, celery and onion trimmings to throw in when I make chicken stock this way. The onion skins give it a gorgeous golden color, the celery a balanced salt flavor and the carrots add a touch of sweetness. A bay leaf and some peppercorns finish it off.

      • Helen Forbes says

        After you do this throw in some thin Dumplings , your left over boned chicken and simmer (make sure the stock is at a slow boil or they will stick together)This gives a wonderful Chicken Pastry. YOu can freeze this for those times when someone has a cold or upset “tummy” for instant releaf.