Easy Crockpot Rotisserie Chicken That Will Save You Money

I used to buy rotisserie chickens from the grocery store a LOT! They are so convenient and can be used in SO many different ways. Some of the things I like to make with rotisserie chicken are chicken quesadillas, chicken noodle soup, chicken chili, chicken nachos, and more!

Honestly, I could go on and on. However, I rarely buy those pre-cooked birds from the grocery store anymore, because eventually I “hit the wall” at paying $8 a piece for them! Especially because most of the time I ended up buying two chickens. (The grocery store rotisserie chickens tend to be on the smaller side, and one isn’t really enough for my hungry boys!)

So I turned to the internet for answers, as I often do. I eventually discovered a simple method for making homemade “rotisserie” chicken – no rotisserie required! This crockpot chicken is the new standard for easy, ready-to-use chicken in our house, and I think you’ll like it as much as I do!

Crockpot “Rotisserie” Chicken

You’ll need:

A whole chicken
Seasoning(s) of choice
Crockpot
Aluminum foil

Directions:

Start by making around 6 – 8 balls of aluminum foil, then place them in the bottom of your crockpot.

Next, take your whole chicken and rinse it inside and out. Then use a few paper towels to pat it dry.

Move your rinsed and dried chicken onto a clean surface or into a large bowl, breast-side down. Then sprinkle the chicken generously with your favorite seasonings.

(My go-to seasoning is this All Purpose spice blend, infused with essential oils. With garlic & onion powder, oregano, thyme, black pepper, cayenne, paprika, salt & all natural rosemary, cilantro, and sweet orange essential oils…it is the perfect compliment for practically anything!)

Now flip the bird over, and place it on top of the tin foil balls in the crockpot. Sprinkle this side with your seasonings as well.

It’s important that the chicken is breast-side up in your crockpot, so that the breast is further away from the heat and will be less likely to dry out.

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 low heat. After that you will be hard-pressed to get it out of the crockpot without it literally falling apart!

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. (Have you ever tried my tip for shredding chicken in seconds? I use it all the time!)