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Slow Cooker Rotisserie-Style Chicken Recipe
Slow Cooker Rotisserie-Style Chicken Recipe photo by Taste of Home

Slow Cooker Rotisserie-Style Chicken Recipe

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You wouldn't believe this golden brown chicken was made in the slow cooker. Packed with flavor, the meat is moist, the carrots are tender and the juices would make a nice gravy.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Cook: 6 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 6 hours + standing
MAKES: 6 servings


  • 4 teaspoons seasoned salt
  • 4 teaspoons poultry seasoning
  • 1 tablespoon paprika
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons brown sugar
  • 1-1/2 teaspoons salt-free lemon-pepper seasoning
  • 3/4 teaspoon garlic powder
  • 1 broiler/fryer chicken (4 pounds)
  • 1 pound carrots, halved lengthwise and cut into 1-1/2-inch lengths
  • 2 large onions, chopped
  • 2 tablespoons cornstarch

Nutritional Facts

1 serving equals 402 calories, 19 g fat (5 g saturated fat), 117 mg cholesterol, 1169 mg sodium, 18 g carbohydrate, 4 g fiber, 39 g protein.


  1. In a small bowl, combine the first seven ingredients. Carefully loosen skin from chicken breast; rub 1 tablespoon spice mixture under the skin. Rub remaining spice mixture over chicken. In another bowl, toss carrots and onions with cornstarch; transfer to a 6-qt. slow cooker. Place chicken on vegetables.
  2. Cover and cook on low for 6-7 hours or until a thermometer inserted in thigh reads 180°. Remove chicken and vegetables to a serving platter; cover and let stand for 15 minutes before carving. Skim fat from cooking juices. Serve with chicken and vegetables. Yield: 6 servings.
Originally published as Slow Cooker Rotisserie-Style Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 9, 2014

"This was so tender and juicy! We had left over Chicken to shred and made chicken taco's. Yum!"

Reviewed Dec. 15, 2013

"This is a flavorless rub. It simply doesn't permeate the meat. Rotisserie chickens are brined in a salt water solution prior to cooking. I don't believe there is a way to avoid that step and still expect deeply flavorful results. This recipe just doesn't deliver. The delight of rotisserie chicken is you can taste the seasonings with every bite. Other recipes suggest removing the chicken skin entirely before slow cooking, and that might help somewhat"

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