What’s In The Slow Cooker? Rotisserie Style Chicken


You'd think that now that we're finally into the summer season I'd finally give my slow cooker a break, but it's just so simple to let my crock pot do the cooking for me!  Earlier this week I thawed out my free Earthfare whole chicken, and tried my friend Nancy's recipe from Real Food Allergy Free.  While I've cooked my whole chicken in water for years, we loved this recipe so much more!  And since we were on the way to the ball field, I just shredded the chicken and made super-quick barbecue sandwiches to take with us as we ran out the door. . .



If you'd like to bake your chicken in the oven, check out this recipe for Roast Sticky Rotisserie Chicken.  (That one takes a little more TLC, but oh my goodness it's so good!)  You can also find more ideas for recipes using your leftover chicken over HERE (although I'm betting there won't be many leftovers left!)



Rotisserie Chicken In The Crockpot


  1. 1 whole chicken On sale $.99/lb. at Kroger, also regularly priced at Sam's Club for $.87/lb.
  2. 4 tsp Salt
  3. 2 tsp Paprika
  4. 1 tsp Cayenne Pepper
  5. 1 tsp Onion Powder
  6. 1 tsp Thyme
  7. 1 tsp White Pepper
  8. 1/2 tsp Black Pepper
  9. 1/2 tsp Garlic Powder
  10. 1-2 Onions, chopped (optional)
  11. 6-8 Yellow Potatoes (optional)


  1. Combine spices in a small bowl.
  2. If necessary, remove giblets from inside of chicken.  Rinse inside and outside of chicken and pat dry with paper towels.
  3. Massage chicken with spice mixture.
  4. lace onions and potatoes in the bottom of the CrockPot and lay the chicken on top.  You can also put some onions inside the chicken as well.
  5. Cover and cook on low 4-6 hours or until chicken is falling off the bone.



Recipe and photo courtesy of Real Food Allergy Free.  If anyone in  your family struggles with finding recipes that are allergen free, take a few minutes to check Nancy's site out!


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  1. I have a whole chicken in the freezer and was wondering if it could be cooked in the crockpot, just haven’t looked it up yet. funny to see your post about it. Did you have any problems with the chicken bones? Last time I did bone in ribs, they were so tender, the bones were kind of a pain.

    • Hi Mary! In the recipe that I’ve tried before the bones turned pretty “mushy” (gross!) But with this one – because it cooks for only 4-6 hours and doesn’t have so much liquid it didn’t seem to be a problem at all. The chicken also tasted much fresher (of course I was using that Earthfare chicken!) Let me know what you think if you try it out!

  2. Question. How much do you usually pay for a whole chicken? (I know this one was free:) ) I noticed that the best price I have seen lately is $1.19 per pound, and most of the chickens are $7 or more! And then I have to cook it! I can get one already cooked for $6.99 at WD and $7.49 at Publix, so I just wondered how to make this a better option? (I am in Tuscaloosa)


    • Hi Ashley! That’s a great point 🙂 I usually try to pay around $.69/lb. but that price doesn’t come around often, and when it does I buy maybe five or six. The Sam’s Club price is $.89/lb. so for me it’s worth saving a few dollars (they really are SOOOOO easy to cook). BUT, $6.99 isn’t the worst price ever for it cooked (I’d have a hard time paying more than that though!!! 🙂

      • Thanks for the tip about Sam’s… I keep hoping for a sale, but haven’t seen one yet. I guess another benefit of the crock pot is that you can throw in potatoes and carrots under the chicken and have a side dish too…. Its just hard to pay the same price for a raw chicken and then use your own seasoning and power to cook it! 🙂

        I was pretty shocked at Publix’s price… but then I realized its only 50 cents more… BTW this is only the second thing EVER I have found at WD that is cheaper than Publix!

  3. Michelle says

    A real easy way to cook a whole chicken in the crockpot is on top of 3 balls of foil about tennis ball size, maybe smaller. 2 balls of foil under the larger end of the chicken and 1 under the neck. I stumbled on that way of cooking it years ago when we had nothing with flavor to put into the bottom of the crockpot. . .

  4. I did this today and I can’t thank you enough. I actually cooked on low for 8 hrs and it was so moist and delicious and I think this will be the only way I cook a whole chicken from now on. Now can I take the liquid that the chicken left from being cooked all day and use that for stock or is that no good?

  5. Jennifer B. says

    Hi, Laurie!

    I was considering making your Roast Sticky Rotisserie Chicken and stumbled on this version of it for the crockpot.

    If I have the time, would you recommend doing it this way (in the crockpot) or seasoning it overnight and slow cooking it in the oven? Frankly, I’d rather not have to leave it overnight, but if that makes an even better tasting chicken, I will.

    I’ve loved each and every single one of your recipes I’ve tried, so I really would appreciate your opinion on the comparison between the two versions.


    • Hi Jennifer! It depends on what kind of meal you’re looking for… this one in the slow cooker is very good (especially for a slow cooker whole chicken recipe – by far the best I’ve ever tried!) It’s yummy, easy, and especially makes great shredded chicken for other recipes when you finish what you’re having for dinner.

      If you want to impress someone though (and it to taste just like those rotisserie chickens you pick up the store), the other one is probably better… but definitely more work. The new ad at Publix will have them on sale again, so my play is to buy one to do in the slow cooker, and one to make in the oven! They really both are good, I just absolutely love the skin on the oven-baked one. Hope that helps (a little!)

  6. Hi! Your recipe sounds delicious! I was just wondering what you would think about using chicken breasts or just not a whole chicken. I’m looking for a recipe to cook at work but cutting up a chicken might be a bit much. Thoughts?? 🙂

  7. I have 2 small whole chickens, can I put them both in the crockpot?? I was thinking about cooking on low for 8 hours. What do you think?


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