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  

I love onion and garlic powder and sometimes use salt substitute (like Mrs. Dash). Submitted by:

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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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