SparkPeople Advertisers Keep the Site Free

4.2 of 5 (33)

Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 277.8
  • Total Fat: 11.9 g
  • Cholesterol: 129.7 mg
  • Sodium: 283.6 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 41.7 g

View full nutritional breakdown of Slow Cooker Rotisserie Chicken calories by ingredient
Report Inappropriate Recipe

Slow Cooker Rotisserie Chicken

Submitted by: CHEF_MEG
Slow Cooker Rotisserie Chicken

Introduction

Those rotisserie chickens from the supermarket are a busy cook's best friend. When you have time to plan ahead, make your own--in your slow cooker! Those rotisserie chickens from the supermarket are a busy cook's best friend. When you have time to plan ahead, make your own--in your slow cooker!
Number of Servings: 4

Ingredients

    1 lemon, cut in half
    1 teaspoon dried thyme
    1/4 teaspoon black pepper
    1 whole chicken, (about 4 1/2 pounds)

Tips

Lifting the whole chicken up off the bottom of the slow cooker insert will keep air flowing all around the bird and let most of the fat fall to the bottom of the slow cooker.

You may not need a knife to cut this chicken once cooked-- the meat will almost fall off the bone.

You can use other herbs and spices, if you prefer.


Directions

Place an inverted shallow ceramic dish (one that is oven-proof) into the bottom of your slow cooker insert. Your chicken should be able to fit on top and still allow the lid to close tightly.

In a small dish, squeeze the juice from half the lemon, then stir in the thyme and pepper.

Starting at the tail end of the bird (the end where the legs are), slide your fingers between the breast and the skin. Loosen the skin from the flesh as you work your way to the neck end. Once the skin is loosened from the breast, cut it off and removing any fat, using kitchen shears if necessary. Continue the process with the skin over the legs. Discard the skin.

Place the remaining 1/2 lemon into the cavity of the chicken, along with 1/4 of the herbed lemon juice.

Cross the legs of the chicken, then tie them together with cotton kitchen string.

Place the chicken in the slow cooker, atop the inverted dish.

Coat the top of the chicken with cooking spray.

Spoon the remaining herb mixture over the top and sides of the chicken.

Cover and set on low. Cook at least 4 but up to 8 hours, until temperature of the inner part of the chicken thigh reaches 170 degrees.

Transfer chicken to cutting board, let rest for 15 minutes, then remove the meat from the bones.


Serving Size: One 4 1/2 pound chicken yields almost 10 ounces cooked dark meat and 16 ounces cooked white meat. Approximately 2 ounces dark meat and 4 ounces of white meat per serving.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Incredible!
    90 of 90 people found this review helpful
    Instead of inverted dish. I got 4 potatoes, covered them in alum foil and put them in the bottom of the crock pot and then placed chicken on top. Potatoes and chicken came out fantastic. I left skin on chicken and discarded it after cooking. - 1/21/13

    Was this review helpful?   yes  No


  • 68 of 68 people found this review helpful
    Instead of an inverted dish, I use balls of aluminum foil. - 1/21/13

    Was this review helpful?   yes  No


  • 64 of 78 people found this review helpful
    I wish this site would use pictures that are actually of the food produced by the recipe! The chicken shown above clearly still has the skin on, and I doubt such a golden colour is possible without the skin. - 1/21/13

    Was this review helpful?   yes  No


  • 31 of 43 people found this review helpful
    (Part 1 of comment) Be happy that Chef Meg shares her expertise. I have been cooking for a long time and find that most do not know spices well enough to create their own dishes or how to substitute or fix mistakes. Remember these recipes are free. - 1/21/13

    Was this review helpful?   yes  No


  • 31 of 41 people found this review helpful
    PLEASE use photos that bear SOME resemblance to the recipe!! - 1/21/13

    Was this review helpful?   yes  No


  • 27 of 35 people found this review helpful
    Yesterday at the store, a rotisserie chicken was $5.48 and a same weight raw chicken was $5.15! 33 cents for them to cook the chicken for me? Yes please!

    Also, I've tried this before and the chicken was so tender I couldn't get it out of the pot in 1 piece. This method just doesn't make sense to - 1/21/13

    Was this review helpful?   yes  No


  • 23 of 27 people found this review helpful
    will try this! I don't have a dish for the bottom of my slow cooker so I always just put some big peeled carrots &/or celery on the bottom to hold the meat up. Works great and flavours the gravy too! - 1/21/13

    Was this review helpful?   yes  No

  • O.K.
    20 of 29 people found this review helpful
    This is just another way to cook chicken. It's nowhere near the rotisserie chicken at the stores. This is fast, though, in terms of prep. I use Lawry's seasoned salt for more flavor, closer to rotisserie. Don't comment on the salt. I don't care what you think. I'm just sayin, Lawry's. - 1/21/13

    Was this review helpful?   yes  No

  • Incredible!
    18 of 23 people found this review helpful
    This is a great easy dish. Thanks SP for supplying all these FREE great recipes. So easy to just add to your recipe collection and add the points for the day. I've lost 20 lbs using this easy to follow method. What a blessing! - 1/21/13

    Was this review helpful?   yes  No

  • Incredible!
    14 of 14 people found this review helpful
    Very good way to prepare poultry. I have also done turkey breast and leg quarters this way. I agree to elevate. My slow cooker cake with a roasting rack. I like the idea of crisscross chop sticks. I use Mrs. Dash or similar, but nothing like rotisserie chicken. Still very good and very moist. - 1/21/13

    Was this review helpful?   yes  No


  • 5 of 6 people found this review helpful
    very good even if the picture is incorrect - 1/21/13

    Was this review helpful?   yes  No

  • Incredible!
    4 of 4 people found this review helpful
    I don't have ceramic insert so used inverted tin foil pan instead. The bird does not SIT in the juices but still came out moist and tender. I boiled the carucs for soup and added the wonderful broth from the crock. I put the leftover chicken in freezer for future meals. - 1/28/13

    Was this review helpful?   yes  No


  • 4 of 8 people found this review helpful
    i am with the others, why are you showing a picture of a totally different chicken? not very trustworthy. no way this is going to brown like that. - 1/21/13

    Was this review helpful?   yes  No

  • Incredible!
    4 of 4 people found this review helpful
    This was excellent.......very juicy. - 1/21/13

    Was this review helpful?   yes  No


  • 4 of 6 people found this review helpful
    This sounds great! If I use a chicken that doesn't have salt added I can reduce the sodium! My husband said he would place two layers of chopsticks in the bottom of the pot! - 1/21/13

    Was this review helpful?   yes  No

  • Incredible!
    3 of 4 people found this review helpful
    I find Chef Meg's recipe to be amazing good. It has more flavor than those you buy from a deli. - 3/23/13

    Was this review helpful?   yes  No

  • Good
    3 of 6 people found this review helpful
    I make chicken soup this way with a boiler chicken. - 1/21/13

    Was this review helpful?   yes  No


  • 2 of 2 people found this review helpful
    I like the thought that I can control the salt and fat that would normally come with a store bought rotisserie chicken. Thanks for the suggestions on using other items for getting the chicken raised up off the bottom of slow cooker. I would never have thought of it. Will try this next week. - 3/8/14

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 people found this review helpful
    I added a dusting of paprika to the outside of the chicken to give it some color since it doesn't truly 'brown' in a slow cooker. - 5/14/13

    Was this review helpful?   yes  No


  • 2 of 2 people found this review helpful
    to LLSGIRL1015- Yes, a slow cooker is the same as a crockpot. I think some recipe writers are careful b/c crockpot is also a brand name. You have to look for recipes for both terms or you will miss some when you do a search for this style cooking. - 4/24/13

    Was this review helpful?   yes  No

  • Very Good
    2 of 3 people found this review helpful
    My family loves this. - 1/21/13

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    Yes I have cooked chicken in the crockpot many times and I use large uncooked potatoes in place of the ceramic dish.Never thought to wrap them in Aluminum foil but next time I will try that,this is a great recipe but needs more spices,we use lots of garlic and onion powders. - 1/21/14

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    For someone like me who has to control the salt in their food, this recipe is perfect. Only one store sells rotisserie chickens without salt, antibiotics, etc. and it can be hard to get there sometimes. The usual rotisserie chickens sold in stores are loaded with salt. Thank You for this recipe. - 1/5/14

    Was this review helpful?   yes  No


  • 1 of 2 people found this review helpful
    I think I will try this, I trust in Chef Meg's recipes, and think she does alright my me. - 3/7/13

    Was this review helpful?   yes  No


  • 1 of 2 people found this review helpful
    Sounds too good to be true.
    Think I will try this method with a turkey breast I have in the freezer. Thanks - 1/31/13

    Was this review helpful?   yes  No