Easy Crockpot Rotisserie Chicken That Will Save You Money

Rotisserie Chicken

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!

Related: 20 Quick Recipes You Can Make With Rotisserie Chicken

Rotisserie Chicken

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!

Rotisserie Chicken

Crockpot “Rotisserie” Chicken

You’ll need:

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


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

Rotisserie Chicken

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

Rotisserie Chicken

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!)

Rotisserie Chicken

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.

Rotisserie Chicken

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!

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

Related: The Secret To Perfectly Shredded Chicken In Seconds!

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


Food & Recipes

  • I just read recently that roasting a whole chicken in a slow cooker was dangerous because it didn’t get hot enough, quick enough to prevent food poisoning… yet I have cooked them that way in the past? What’s the scoop?

  • With inflation at an all-time high, I’m finding more and more foods I used to buy getting super expensive. A rotisserie chicken is no exception. I guess my question is instead of using aluminum foil, can you prop up the chicken with chunks of veggies like carrots, onions, and celery? This way when you finished cooking you can throw the bones back in the crockpot with water to make a wonderful bone broth or gravy?

  • We enjoy the whole chicken too, but we make a bed of diced onions and garlic in the bottom of the crockpot. After adding the seasoned chicken (with fatty tail gland removed), we add i cup of raw rice and any other veggies in season, salt and stock water to just cover it all. After 8 hours on low, the whole meal is prepared for lunch after church!

    • Have you compared the weight of the chickens? Rotisserie chickens are cheaper here, but are consistently much smaller than the raw ones!

  • I enjoy reading all the helpful information from Jillee and the various comments from the readers. Sometimes I think I know it all, but then I read Jillee’s and then learn more. Thank you to Jillee and the readers for all your help.

    I slow cook a whole chicken every week. My way is to season chicken, inside and out, with salt, pepper, garlic powder, and ground sage. Add thick sliced onions and fresh garlic to the crock along with 1/3 cup of white wine or broth or water. Sometimes I add a few carrots. Place the chicken on top. I cover the top of the crock with foil before putting on the lid.

    I tried using different type trivets inside the crock but I didn’t see much of a difference. Whenever I slow cooked a chicken, there were always a lot of juices/liquid leftover. The chicken was always sitting in the juices when it was done. Maybe it’s because I use supermarket chicken but I really prefer having the leftover juices. Maybe because I usually slow cook on high setting. But sometimes used low with the same results. There’s usually about 1 quart of the juices.

    When chicken is done, I remove it to a cookie sheet to cool slightly. After removing any bones/fat from the juices, I use a hand blender to puree the onions and garlic in the juices while still in the crock to make a concentrated broth.

    I clean the chicken, leaving large chunks/pieces, and let soak in the broth. I remove the chicken, and use the broth for soup or whatever. If the broth isn’t used in a few days, it gets frozen for future recipes. Since the broth is concentrated, I sometimes add a bit of water to make a light broth. That depends on the recipe I am using.

  • before all the grocery stores had the rotisserie chickens, I would grab a whole chicken on the way home, season it, put it in a large glass casserole on an upside down small plate or saucer to keep it our of the liquid and pop it in the microwave for about 10-15 minutes. while the chicken cooled enough to handle veggies went into the microwave. dinner on the table in a half hour.

  • I make my own dog food and used to put the chicken in the oven but started with the crockpot. Put in at night, turn it on low and turn it off at 6 am. Put the pot in the fridge and then in the afternoon Yi cook the rice and vegetables and let it cool. The chicken falls off the bones. Then I shred it and add it to rice pot and there is there food for two weeks. I buy 5 lb frozen chicken legs for about $5 . So 2 bags makes 2 weeks but my crock pot will only hold one bag. So after I get the first batch out I put the next one in. Going to buy a whole chicken for us to have.

    • I cook all the chicken bones, skin & scraps in the crockpot with a little water for 24-36 hours on low. You’ll be able to smash the bones into mush with just your fingers, no brittle pieces at all. So my doggies get protein from the chicken meat, & calcium from the bones.

      • It’s this food be okay fir a 7 pounds dog? I never though about using the bones. Thank you

  • Jillee, looks divine. One thing: I’ve read lots of times this past year that it’s better not to wash the chicken before preparing. Maybe you can find this and conclude it’s sound advice. I sure dunno!

  • Oh, and put your bones, gnawed on or not, back into the crock pot with water to cover, and a dash of vinegar and simmer on low for 8-10 more hours. Strain. and Voila! Bone broth!

  • Do not rinse your chicken! Just be sure to cook thoroughly.

    “Cooking will kill any bacteria present, including campylobacter, while washing chicken can spread germs by splashing. Thoroughly wash and clean all utensils, chopping boards and surfaces used to prepare raw chicken. Wash hands thoroughly with soap and warm water after handling raw chicken.” Google it.

  • Please stop telling us to use aluminum foil in our cooking (and it is not “tin” foil). It is bad for us!!! I like the comment about using large carrots and celery. I want to try this using potatoes, too. It sounds like a winning recipe and the chicken will be great in salads, tacos, and meals all week for one! Thank you.

  • Instead of foil, I use whole carrots, the large ends of celery stalks or half onions to keep my chicken (or other meats) from sticking to the bottom of the crock pot. It adds a nice flavor also.

  • Love this recipe but I’m wondering the purpose of the aluminum foil. I try to avoid aluminum with preparing food and was wondering if there might be something I could substitute. Thanks!! Love your helpful articles!!

  • Take off that skin before putting it in the crockpot unless you enjoy eating melted chicken fat. You really don’t need the skin in the crock pot because cooking it in the crock pot makes the chicken unbelievably moist.

    • Skin is essential. We are a skin loving family (even though we’re Jewish – get it? See what I did there?

      Seriously, I take the skin off and put it under my heat lamp and get it crispy. then i serve it with the chicken for those who want it.

  • I make a whole chicken every week in a crock pot. I season the chicken, inside and out, with a combination of salt, black pepper and garlic powder along with ground sage. At the bottom of the crock, I place thick sliced onions and smashed garlic cloves with 1/3 cup of white wine.

    When the chicken is done, I remove it to a cookie sheet to cool. After straining the juices for any loose bones or skin, I use a hand blender on high setting, pulverizing the leftover onion and garlic to make a broth.

    After deboning/defatting the chicken, I add the meat to the crockpot with the broth to soak a bit. I try to keep the chicken in big pieces. Then I remove the meat and use the broth for soup or whatever.

    This is a family favorite. Nothing ever goes to waste, at least not with our family. If I don’t get a chance to use the broth, I freeze it.

  • I have been doing this for years and it is so good. I take the broth (if not using it for a meal) that is in the bottom and add back the bones and skin. Then some celery (just big chuncks), carrots, garlic and peppercorns. Fill crockpot to the top with water. Cook overnight on low and it makes the best chicken stock. If I remember I put in a bit of vinegar as this helps the calcium come out of the bones.

  • I bought a whole chicken yesterday to cook and shred for my Fast Metabolism Diet and I see your post this morning. Well that baby is in the crock pot as we speak. Thanks Jillee. I do love receiving your e-mails and ideas every day.

    • Hi there Patricia (love your name). We use Pappy’s Seasoning out here in Calif. for many things. Also Fagundes’ seasonings which is a local brand. Both are really good

  • Thanks , as always, Jillee for this info – I can always use rotised chicken several times a week as it fits into my gluten free cooking style. Although I haven’t purchased one in years because of 2 reasons – 1) not organic and 2) not gluten free. So with this recipe I have control over both issues by selecting my fav brand of organic chicken and gluten free spices. So many non organic chickens are infused with a solution which may contain gluten so this is such a great alternative. I haven’t tried Spark Naturals’spices yet but as a long time customer (because of you) it is high on my list next order.

  • Couldn’t you put big whole carrots {minus the green tops} several stalks of celery & any other chunky root vegs at the bottom THEN put the chicken on top before set & forget?

  • I so enjoy reading each and every morsel of information you share! I’m excited to make this rotisserie chicken as I buy one from the store each week. Please continue to share your wise, creative, and helpful ideas, recipes, send information. You help so many of us who have been lucky enough to be on your list!

  • A million thanks for this one good thing! I’ve wanted to know how to make a rotisserie chicken for many years. I like to have some control over the quality of meat I’m buying. You’ve outdone yourself today.

    As always, thank you, Jillee.

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