Almost Rotisserie Chicken

Updated March 25, 2013

After trying this many different ways, with many different seasonings I’ve decided to let y’all know that if you turn the chicken with the breast side down it will keep the white meat (which tends to dry out easily) nicely basted. I also often use small new potatoes or onions wrapped in foil under the chicken so that it doesn’t sit in the excess fat that would make the whole thing greasy. They also make great side dishes too…. just sayin’!

As always I want to give a great big THANKS to all of my loyal followers for their suggestions on making the crock pot ROCK! ~Ginger

ORIGINAL POST October 6, 2010:

This is how Jeanette does crock pot Rotisserie Chicken. All I can say is WOW WOW WOW!
This is how she does it:

– 3 – 6 lb baking hen
– Lawry’s Season Salt to taste (or lemon pepper, bbq, fresh rosemary… whatever flavor you want your chicken to have really)
– Pepper to taste (again, whatever seasoning depending on what flavor you want your chicken to have)
– aluminum foil
– crock pot liner(for easy clean-up)

Rinse & pat dry baking hen. Make sure to remove anything fromt the cavity of the chicken too.
Place Reynold’s Slow Cooker Liner inside the crock pot
Sprinkle generous amounts of the season salt/pepper inside the cavity of the chicken.
Make 4 or 5 aluminum foil balls to set inside the crock pot.
Set the chicken on top of the foil balls. (This keeps the chicken from soaking in the juices.)
Add more seasoning salt/pepper if desired

This chicken is so moist & tender it tastes just like the store-bought rotisserie chickens but much better!!!!

Place lid on crock pot and set cooking temperature to HIGH for 5 – 6 hours or low for 9 – 11.

Thanks for sharing Jeanette! I can’t wait to give this a try.

*My notes*

  1. I would consider using a 6 quart crock pot to do this in. You just want to make sure that the chicken you purchase will fit in the crock pot while allowing the lid to fit snuggly.
  2. If you wanted a one pot dinner you could wrap some halved potatoes and onions wrapped in aluminum foil underneath the chicken instead of aluminum foil balls.
  3. To brown the chicken, and if you have a removable crockery crock pot, you could stick the crock pot – crockery part only – in a 350 degree oven for a few minutes to crisp up the skin on the chicken.
  4. I would also watch the cook time Jeanette recommended. If you’re chicken is larger it may take a little longer to cook. What you’re looking for is the juices to run completely clear. When in doubt though, always use a meat thermometer to check the chicken has reached a safe temp.

This recipe shared at Recipe Swap Thursday and Grocery Cart Challenge Recipe Swap.


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