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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
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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.






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Member Ratings For This Recipe


  • Incredible!
    100 of 100 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

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  • 70 of 70 people found this review helpful
    Instead of an inverted dish, I use balls of aluminum foil. - 1/21/13

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  • 66 of 82 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

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  • 36 of 49 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

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  • 33 of 45 people found this review helpful
    PLEASE use photos that bear SOME resemblance to the recipe!! - 1/21/13

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  • 29 of 37 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

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  • O.K.
    23 of 33 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

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  • 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

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  • Incredible!
    19 of 24 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

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  • 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

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  • 5 of 12 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

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  • 5 of 7 people found this review helpful
    very good even if the picture is incorrect - 1/21/13

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  • Incredible!
    4 of 5 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

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  • 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

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

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  • 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

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  • Very Good
    3 of 3 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

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  • 3 of 4 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

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

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  • Very Good
    3 of 4 people found this review helpful
    My family loves this. - 1/21/13

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 1 of 2 people found this review helpful
    I can't wait to try this! Thanx for sharing! - 1/29/13

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  • 1 of 6 people found this review helpful
    I read and read thru this recipe and complex, where it said to loosen the skin of the chicken, which is also fat, after placing the lemon/herb mixture under the skin! Could you please clarify this? thank you!

    - 1/21/13

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  • 1 of 11 people found this review helpful
    Wish I had a slow cooker with that insert, but I will improvise. Can't wait to try this one! - 1/21/13

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  • Tried this tonight and followed the recipe as is. I love Chef Meg's recipes. But I am Italian, and tend to use lots more spices in my cooking. This was a bit bland for my taste, so I won't be using it again. But I was nonetheless very happy to come home to a dinner fully cooked. - 10/28/14

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  • a halogen oven will brown it in a few min as well as cook it - 10/28/14

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  • that was very good chicken i didnt use the bowl under it because my crock pot was to small. - 10/26/14

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  • I used to love store-bought rotisserie chicken but had to stop buying it because of the salt content. Made this adding a little garlic and paprika and threw an onion in the cavity with lemon half. So good! Thank you!
    - 10/26/14

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  • wonderful flavor - 7/24/14

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  • This is fabulous - I will be making it again, the chicken was tasty and so moist. I was glad I skinned the chicken since so much fluid came out that part of the chicken was in contact with it. I used a wrapped sweet potato and an extra ball of aluminum foil on the bottom of the slow cooker. - 7/10/14

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  • what can we use to lift the chicken from the bottom? - 5/12/14

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  • While store bought rotisserie chicken is inexpensive and convenient, the fillers that are added negate the convenience. This is an easy, delicious, healthier alternative! - 5/11/14

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  • I always remove the skin from my whole chicken (except for the wings). It's lower calorie this way and the skin really has no benefit from the slow cooker as it cannot get crispy. - 5/7/14

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  • Someone mentioned salt in the seasonings that they use. You can always avoid the salt by making your own seasoning blend. My hubby and I have made several of these sans he salt. I'm just saying, make your own! - 2/7/14

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  • I made this and it was done to perfection in 5 hours. I make this when it's rain and I don't want to get soaked the rotisserie on my gas grill. I put potatoes and carrots under the chicken and used Herbes de Provonce for the seasoning. - 1/21/14

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  • Yummy - 1/21/14

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  • I never thought about doing chicken this way! I have rub that is for a rotisserie (I no longer have one), and I will put that on it. I am sure it will be wonderful. Thank you so much for this FREE recipe!! - 1/21/14

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  • Chicken prepared in stores can be heavily salted and unhealthy for me. Chicken is so flavorful that it hardly needs seasoning. You can play with rosemary and garlic under the skin. Splay the chicken out on a rimmed baking pan, add chopped potato, carrots, onions and bake. Simple and yum. - 1/21/14

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  • I make this every chance I get. Family loves it. - 12/30/13

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  • I think my chicken was a bit on the large side as there was not that much taste but I will be making this again in the future as my family loved it! - 11/4/13

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  • This is a great way to have plenty of left over chicken for other dishes and salads (to get that extra protein). Saves time!!! - 10/21/13

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  • yum - 9/24/13

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  • Sound amazing. In the pic the skin appears to be still on the leg, which is why it looks so delicious to me. Am I mistaken? - 9/4/13

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  • Starting a whole new plan called Sparks! - 9/4/13

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  • Bad
    0 of 1 people found this review helpful
    Why would you EVER discard the skin?? The saturated fat from animals is good for your brain, mental health and aids in weight loss! Do your research people!!!

    I'll make this, but I will not remove the skin and I will not use an inverted dish. The skin will prevent the meat from drying out. - 9/4/13

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  • Since the chicken is raised, is there much difference between removing the skin before cooking or after? Since the melted fat goes to below the chicken. Does leaving the skin on make the end result more moist? - 9/4/13

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  • This is going in the crockpot at home as soon as I get home tonight! Should make wonderful lunches for the rest of the week. - 9/4/13

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  • 0 of 1 people found this review helpful
    Sounds yummy! I think I will try it with orange or tangerines, instead of lemon! Thanks! - 8/17/13

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  • Very tasty and juicy!!! Will definitely use the recipe again. - 6/9/13

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  • Perfect! My family raved about the flavor. I used the meat for chicken salad and for the Spark recipe Healthy Chicken Vegetable Casserole. Instead of a dish or rack, I criss-crossed a couple of carrots and celery ribs in the bottom of the crock pot. Served the purpose and added flavor. - 5/21/13

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  • I have used this recipe before it has been a keeper for me
    - 5/19/13

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  • 0 of 2 people found this review helpful
    Is a Slow Cooker the same thing as a crock pot? - 3/26/13

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  • This was great. I knew it would not look like the picture - my wife cooked a Turkey breast this way once before. - 1/27/13

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  • This was very good and tender. I agree the photos don't match the recipe. I used rosemary also and the flavor was de-lish. Instead of a crockpot, I used a Pampered Chef stoneware bowl and deep dish baker for the lid. I cooked it for 1 hr and 30 minutes. - 1/26/13

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  • I leave the skin on I do remove as much fat as possible. I do put herbs or spices under the skin. It keeps it moist and flavorful. Great ideas for using the chicken. They make up many meals and soup. GREAT IDEAS. - 1/26/13

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  • Incredible!
    0 of 1 people found this review helpful
    Yummy! - 1/25/13

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  • 0 of 1 people found this review helpful
    Ladies are you forgetting that this is a slimmed down version of the supermarket rotisseries...no skin and less fat...after all our goal is to loose weight and eat healthier..Add a little paprika for color if it is that important... - 1/24/13

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  • 0 of 5 people found this review helpful
    Is there any water involved? I'm new to cooking with my slow cooker and would think that it would burn out the heating element if I did'nt have a liquid in the cooker! This sounds more like using the slow cooker like a mini oven! Am I missing something or is it just that I'm unedgucated? - 1/21/13

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