Friday, July 9, 2010

CrockPot Rotisserie Chicken

Crock Pot Rotisserie Chicken
This is a recipe I have told many people about because of how easy it is, most have asked for the recipe so I thought I would post it here. I am always looking for creative ways to cook chicken that is full of flavor and this recipe has currently won in our house! I have stopped buying chicken parts and only buy whole chickens. They are better for you and much more cost effective. The chicken is so much tastier and healthier when it is cooked around a bone and with the skin on it. Plus, I LOVE a good crunchy chicken skin!

1 whole chicken, (4-5 pounds)
2 tsp salt
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
4 whole garlic cloves
1 yellow onion, quartered
Olive or coconut oil

In a bowl, combine all of dried spices. Rub oil on the bird to coat it then the spice mixture all over, inside and out. Put the bird breast-side down into the crock pot. Put 4 whole garlic cloves and a quartered onion inside the bird. Do not add water. Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.


  1. I've been wanting to try a whole chicken in the crockpot but my Mom tried one and the skin didn't get crunchy ... does it on yours? It sounds like maybe it does.

  2. sounds yummy! will definitely have to try this one out.

  3. So glad you posted this - NOW I have your recipe.

  4. Yum, Yum!
    I have read your post in which you offered recipe of making crockpot rotisserie chicken but I like mutton too much compare to chicken.