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Rotisserie chicken in your crockpot

Say whaaaaaa?

For reals yo – a full on rotisserie chicken in your crockpot.  Easy peasy, cheap, and yummy!

*This works best as a weekend crockpot meal
-Halve small red potatoes, or quarter larger potatoes and place it with the skin-side facing up (you’ll be putting the chicken on top of the potato skins) in the bottom of a large crockpot.  Make sure it covers the bottom of the whole crock.
-Rinse a whole chicken and pat dry with paper towels.  Shove 2 tblsp of solid butter and diced garlic in the chicken’s butt (this is how my chicken came to be known as “crockpot cooter chicken”).  Place in crockpot on top of the potatoes.
-Melt 2 tblsp of butter and mix with 2 tblsp of olive oil.  Add minced garlic and brush over the surface area of the chicken.
-Sprinkle chicken with salt, pepper, and paprkia (smoked paprika kicks normal paprika’s ass.  Just saying).
-Every few hours, use a turkey baster and bast the chicken with the juices that congregate at the bottom of the crockpot.
-Mine was done in 5-6 hrs on low.  Crockpots vary on cooking time, so I recommend this as a weekend meal so that you are home.
-In the last hour of cooking, sprinkle a little dried parsley over the chicken.

-Once the chicken is cooked, transfer it to an oven-proof baking dish.  Place it under the broiler in your oven for 3-6 minutes (watch closely).  This will crisp up the skin to give you a realistic rotisserie chicken.

Serve the potatoes whole or mashed with the chicken.  With soaking in the butter and olive oil for 5+ hrs, my potatoes caramelize and they take on the taste of sweet potatoes.  You could also use carrots, celery, and onions with the potatoes to cover the crock.

Of course, I didn’t take a photo of my crockpot chicken before we tore in to it, but imagine it looked something like this (cause it did.  Minus the plastic tray):


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8 comments on “Rotisserie chicken in your crockpot”

  1. Great recipe. I make a version of this in my crockpot, and it is delicious every time! I never tried putting it under the broiler, because everyone loves it the way it comes out of the crock, but I’m going to try it next time. I totally recommend a crockpot with a temperature probe if you ever are lucky enough to find them on sale. I set mine on 180 degrees, and when it reaches that temp, it stops cooking and just keeps the food warm until we are ready to eat. Easy!

  2. Made this today. Cant wait for the finished product. Smells really good. Debating on serving it with roasted cauliflower or asparagus. Love your blog lots lots!!! Addicted to it!!!

  3. This sounds so good….I’m lucky enough to have a good sized crock pot (which I absolutely love, and am looking forward to trying your chicken stock method in!) so this is definitely getting done next weekend! It’s so funny when I find good things like this to try. My sweetie sits in the living room sniffing the air while reading a book and thinks Daddy is made of 1000% kick-ass. I just love kids who love good food. Seriously, that girl will try anything! Except Koala bears. Koala bears are off limits. Too cute or some such. Rabbit, sushi, tamales and calamari are totally cool though. No cuteness embargoes there! Not bad for an 11 year old..

  4. How do you know when it’s done?

  5. could this same receipe be done with large chicken breasts?