Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 277.8
  • Total Fat 11.9 g
  • Saturated Fat 3.3 g
  • Polyunsaturated Fat 2.0 g
  • Monounsaturated Fat 4.5 g
  • Cholesterol 129.7 mg
  • Sodium 283.6 mg
  • Potassium 449.7 mg
  • Total Carbohydrate 2.9 g
  • Dietary Fiber 1.2 g
  • Sugars 0.0 g
  • Protein 41.7 g
  • Vitamin A 3.9 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 0.0 %
  • Vitamin C 34.8 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 2.5 %
  • Copper 0.0 %
  • Folate 0.0 %
  • Iron 11.4 %
  • Magnesium 0.9 %
  • Manganese 0.0 %
  • Niacin 0.0 %
  • Pantothenic Acid 0.0 %
  • Phosphorus 0.4 %
  • Riboflavin 0.0 %
  • Selenium 0.0 %
  • Thiamin 0.0 %
  • Zinc 0.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Slow Cooker Rotisserie Chicken

View the full Slow Cooker Rotisserie Chicken Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Slow Cooker Rotisserie Chicken

161 calories of Chicken leg w/ skin, bone removed (1 leg = 114g), (69.45 gram)

111 calories of Chicken breast cooked no skin, (113.25 gram(s))

5 calories of Lemons, (0.25 fruit without seeds)

0 calories of Pepper, black, (0.06 tsp)

0 calories of Spice, Thyme (dried), (0.08 tbsp)

Nutrition & Calorie Comments  

store ready-roasted chickens can have added sodium... i find there is enough in a regular roaster so this helps to cut it back. i've tried this several times with various different seasonings and raisers. it is quite a versatile recipe. =) Submitted by:

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This is a great low sodium version. Not exactly rotisserie chicken but a good alternative. I would rub the bird with crushed garlic, add some onion powder and dusting of paprika for color. Potatoes wrapped in foil would be a good way to elevate as long as no fat enters the foil during cooking. Submitted by:

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Looks good but would want to develop a diet sauce such as barbecue sauce to spread over the chicken and place under a broiler. I also have a salt problem and rarely buy the grocery store chickens but I love them. Submitted by:

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to raise the chk. up wrap pot in foil and place on bottom, or you can use chopstics in an x. add more spices if you like. saves so much on salt. Submitted by:

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I have been crocking my chickens for about 43 years like this. I reserve the stock in my crockpot overnight in the fridge, skim off the fat, put it in a ziploc bag in freezer for future chicken and dumplings or rice, or soup! I do not use lemon, but garlic, poultry seasoning and sage. Submitted by:

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Stripped the skin and fat off and cooked about 5 hours. It turned out great! Paired it with oven roasted red potatoes to finish it off. Submitted by:

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I crinkle tinfoil to make space for drippings & prefer garlic powder & salt instead of lemon an black pepper. Submitted by:

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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!
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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. Submitted by:

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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. Submitted by:

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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! Submitted by:

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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. Submitted by:

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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. Submitted by:

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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!!! Submitted by:

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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.
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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? Submitted by:

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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. Submitted by:

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Ladies are you forgetting that this is a slimmed down version of the supermarket 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... Submitted by:

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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!

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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! Submitted by:

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