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 taco soup, chicken chili, chicken nachos, and more!
Related: 19 Quick Recipes You Can Make With 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!
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!)
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Related: The Secret to Perfectly Shredded Chicken in Seconds!
What’s your favorite way to serve rotisserie chicken?
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.
Please log in or create a free account to comment.I would love to try this but with an alternative to aluminum foil. That’s been a no no for years. Any suggestions?
Please log in or create a free account to comment.I understand rinsing chicken can cause cross contamination.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.I was told by the meat department at Sams Club that the seasoning they use is Lawry’s Seasoning Salt.
Please log in or create a free account to comment.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
Please log in or create a free account to comment.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.
Please log in or create a free account to comment.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?
Please log in or create a free account to comment.Good idea! I was wondering how to avoid using aluminum foil in this. Thanks for sharing your thoughts!
Please log in or create a free account to comment.I like to know the answer to pattys question?
Please log in or create a free account to comment.I would do this for sure with carrots/onions/celery/garlic for extra flavor!
Please log in or create a free account to comment.Please post an update if anyone tries using chunky veggies instead of aluminum foil. :-) Also….perhaps some sort of stainless steel wire rack that fits into the crock pot might work??? I’ve never seen such a rack, but just wondering. Thanks Jillee for your super ideas!
Please log in or create a free account to comment.My new Ninja Cooking system pot has the rack…I love it. Also my oval shaped oven roaster rack fits my crock pot
I just found this answer to my own question at the Kitchn. http://www.thekitchn.com/how-to-cook-a-whole-chicken-in-the-slow-cooker-231340 Lots of good technical information for those of us who are obsessive. One of these days I’ll learn how to “just do it.” :-/
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!
Please log in or create a free account to comment.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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