Slow-Cooker Rotisserie Chicken

For many families, rotisserie chickens are a grocery store staple that makes it easy to assemble well-rounded meals in a snap. That said, very few Americans have access to a rotisserie, a rotating roaster that bastes the meat in its own drippings as it turns.

To make a chicken with the same sticky skin and tenderness at home, we employ the help of a slow cooker. The long cooking time in the appliance’s steady warmth softens the meat to an almost silky texture. You won’t get the same crispy edges as a rotisserie chicken, but adding a robust seasoning blend both under the chicken skin and on top of it ensures a juicy roast with a great backbone of sweet and savory flavor. And don’t skip the carrots and onions slow-cooked in the chicken drippings until they’re meltingly tender—they’re the best!

Serve your slow-cooker rotisserie chicken with mashed potatoes and peas for a classic roast dinner, then shred the leftover chicken to make any number of other rotisserie chicken recipes.

Ingredients for Slow-Cooker Rotisserie Chicken

• Seasoning blend: Besides carving the meat at the end, the most time-intensive part of this slow-cooker rotisserie chicken recipe is measuring out the elements of the sweet and savory spice blend. The mixture is a comprehensive blend that starts with a base of seasoned salt, poultry seasoning, garlic powder and onion powder. Paprika helps burnish the chicken an amber color, while the addition of brown sugar helps the chicken to brown. A little lemon-pepper seasoning balances the sweet and smoky flavors with a tart edge.
• Chicken: The star of this recipe is, of course, a whole, bone-in chicken rubbed with spices and slow-cooked to juicy tenderness in the steady heat of a slow cooker. Aim to buy a broiler or fryer chicken that weighs about 4 pounds. Larger than that, and you may have trouble fitting the bird into the slow cooker without crowding it. Make sure to remove any giblets from the cavity of your chicken before adding it to the slow cooker.
• Carrots and onions: Chopped vegetables line the bottom of the slow cooker and cook to nearly melting tenderness in the chicken drippings.
• Cornstarch: Tossing the vegetables in a little cornstarch helps thicken the chicken drippings slightly into a velvety pouring texture.

Directions

Step 1: Make the seasoning blend

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In a small bowl, combine the seasoned salt, poultry seasoning, paprika, onion powder, brown sugar, lemon-pepper seasoning and garlic powder.

Step 2: Prep the chicken

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Carefully loosen the skin from the chicken breast, then rub 1 tablespoon of the spice mixture under the skin. Rub the remaining spice mixture over the chicken.

Step 3: Combine the vegetables

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In another bowl, toss the carrots and onions with the cornstarch.

Step 4: Cook the chicken and vegetables

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Transfer the vegetables to a 6-quart slow cooker, and place the chicken on top of them. Cover and cook on low for six to seven hours or until a thermometer inserted in a chicken thigh reads 180°F.

Step 5: Let the dish set, then serve

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Remove the chicken and vegetables to a serving platter, cover it and let it stand for 15 minutes before carving the chicken. Skim the fat from the cooking juices, then serve the juices with the chicken and vegetables.

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Slow-Cooker Rotisserie Chicken Variations

• Use different vegetables: Carrots and onions are classic accompaniments to many a chicken dish, but you can replace them with any other firm vegetable cut into large pieces. Add parsnips, celery or fennel, wedges of winter squash or cabbage, or even whole baby potatoes. Because you’re not stirring this dish, the vegetables will hold their shape well, though they’ll soften considerably as they cook.
• Customize the spice rub, or take a shortcut: Add cayenne, dill weed, dry mustard or anything else you like to the seasoning rub for the chicken. Alternatively, use a store-bought barbecue rub instead.
• Add fresh herbs: Infuse the chicken with the flavor of woody herbs by adding either fresh or dried thyme to the seasoning blend. Gently place whole leaves of fresh sage or tender sprigs of rosemary under the chicken skin.

How to Store Slow-Cooker Rotisserie Chicken

The best way to store leftover rotisserie chicken is to shred the meat off the bones and place it in an airtight container in the refrigerator. This will help to keep the chicken moist and flavorful for up to four days. If you’re not planning to use the chicken within that time frame, you can freeze it for up to 90 days. Just let the chicken cool completely before freezing it, and store it in freezer-safe bags or containers. Reserve the bones and any remaining drippings to make chicken broth or stock.

How do you reheat slow-cooker rotisserie chicken?

The best way to reheat slow-cooker rotisserie-style chicken is to bake the chicken, covered, in a preheated oven at 325° to 350° for 20 to 25 minutes, or until it’s heated through. For a crispier skin, remove the cover and bake for an additional 5 to 10 minutes. You can also reheat it in the microwave and then either broil or air-fry it for a few moments just to crisp the skin.

Slow-Cooker Rotisserie Chicken Tips

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How do you carve a rotisserie chicken?

After your chicken has rested, carving it like a pro will help you get the most out of your bird. If you’re unsure, here’s how to carve a chicken.

What can I serve with slow-cooker rotisserie chicken?

You can use slow-cooker rotisserie chicken anywhere you would serve a traditional roast chicken. It would be excellent alongside a crunchy green salad and any potato dish, especially a potato casserole.

Can you cook slow-cooker rotisserie chicken on high heat instead of low?

Yes, you can make rotisserie chicken in a crockpot using the high heat setting instead of the low one. It will take about four hours to cook. Check the internal temperature of the chicken in the widest part of the thigh and breast with a meat thermometer to ensure it reaches at least 165° before serving.