• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Chicken » Crock Pot Herbed Rotisserie Chicken

Crock Pot Herbed Rotisserie Chicken

September 30, 2015 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Crock Pot Herbed Rotisserie Chicken

Don’t bother with your store’s deli version. Make your own rotisserie chicken cheaper at home in your crock pot! And the surprise is a side dish cooks right along with the chicken and helps it get crispy too.

Rotisserie chicken has been a hot topic of conversation in my Crazy For Crockpots group on Facebook all summer. Many members and bloggers posted their recipes and they all looked delicious.

Crock Pot Herbed Rotisserie Chicken

I’ve experimented with roasting in my slow cooker a while ago, and I was pleased with the results I got for my roasted drumsticks, so since roasters were on sale this week at one of my local supermarkets, I decided to give a whole chicken a go.

Another tip I picked up from one of our wonderful members on the crock pot group was that when she roasted a chicken, she’d place potatoes wrapped in aluminum foil on the bottom. That served 2 purposes she said. One that you got baked potatoes in the same pot along with the chicken, but more importantly, it formed a rack so the chicken didn’t sit in any liquid or grease. And that’s the key to roasting in a slow cooker–either you have to drain the accumulated liquid at intervals or you can use a rack. In this case the “rack” is actually part of the meal. This is a tip I absolutely loved!

Crock Pot Herbed Rotisserie Chicken

There’s all different ways to flavor this. I chose to use some fresh herbs from my garden. Nothing exotic, just ones I like, such as thyme and parsley. There are also commercially produced rubs especially for this–and it’s called “Rotisserie Chicken.” In fact I have it and it’s quite good.

Crock Pot Herbed Rotisserie Chicken

This tasted exactly like the store-bought kind. It was moist inside, the skin even got slightly crispy and it was totally delicious! The potatoes were flavored nicely too, although due to the way they are cooked, they don’t have crispy skins like you get from the oven, but they tasted very nice. Since you really can’t make a waterproof seal with the foil, some accumulated juice infused into the potatoes, but I found that very pleasant!

 

Crock Pot Herbed Rotisserie Chicken
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Crock Pot Herbed Rotisserie Chicken

Don’t bother with your store’s deli version. Make your own rotisserie chicken cheaper at home in your crock pot! And the surprise is a side dish cooks right along with the chicken and helps it get crispy too.
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Chicken, Comfort Foods, Everyday Meals, side dishes, Slow Cooker
Cuisine: American
Keyword: chicken recipe, rotisserie chicken
Servings: 4 -6
Calories: 526kcal
Author: Judith Hannemann

Ingredients

  • 1 whole roasting chicken about 5 lbs
  • 4 medium potatoes wrapped in foil

RUB

  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried thyme -or- 1 tbs chopped fresh
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp paprika

Instructions

  • Rinse chicken and pat dry inside and out.
  • Place the potatoes in the bottom of a 6-7 quart slow cooker
  • Combine all rub ingredients in a small bowl
  • Rub the rub mixture all over the chicken
  • Place chicken on top of potatoes in the slow cooker
  • Cook on high 4-5 hours, low 6-8 hours or until chicken tests done (juices run clear or 175 degrees F on a meat thermometer)
  • NOTE: I cooked this on high as I think it produces a better end product with roasting

Nutrition

Serving: 1serving | Calories: 526kcal | Carbohydrates: 26g | Protein: 38g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 164mg | Sodium: 1315mg | Potassium: 1161mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2470IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 9mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

Pin
Share
Tweet
Share

Filed Under: Chicken, Comfort Foods, Everyday Meals, Side Dishes, Slow Cooker Tagged With: chicken, crock pot, rotisserie chicken, slow cooker

You May Also Like

Slow cooker olive garden chicken & pasta
Copycat Olive Garden Chicken and Pasta
Friecracker chicken
Firecracker Chicken
Slow cooker alfredo ravioli lasnagna
Slow Cooker Alfredo Ravioli Lasagna
Previous Post: « Braised Boneless Chuck Steak
Next Post: Chicken Fried Steak with Country Cream Gravy »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Martha @ A Family Feast says

    October 7, 2015 at 8:38 pm

    As always Judy – great recipe! Such a clever idea to use the potatoes as the ‘rack’ at the bottom of the slow cooker!
    Martha @ A Family Feast recently posted…Apple-Stuffed Acorn SquashMy Profile

    • Judith Hanneman says

      October 7, 2015 at 9:15 pm

      <3 Martha. Can't take credit for the potato thingy. A member of the crock pot group gave it to us, and I just LOVE it.

  2. Connie says

    October 9, 2015 at 6:34 pm

    This recipe sounds wonderful and easy. I was thinking, what if you did not wrap the potatoes in foil and just cook them so the juice could permeate into the potatoes?? By the way, I love your blog and the recipes always work and taste delicious. Thanks for sharing.

    • Judith Hanneman says

      October 9, 2015 at 6:58 pm

      Thanks for the lovely compliment!! <3

      If the potatoes are left unwrapped, they will infuse with the juices, and would be perfect to make mashed potatoes with. Actually wrapping them in foil doesn't stop the juice getting in--I wrapped and the juices still found a way in. Maybe I didn't wrap all that well LOL.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Philly Style Mushroom Asiago Chicken Stuffed Peppers

Traditional British fish and chips

Fish and Chips

Dinner's on the table in 20 minutes with this tasty chicken in a delicious tarragon butter sauce.

20-Minute Chicken In Tarragon Butter Sauce

Pork Chops & Scalloped Potato Casserole

Pork Chops & Scalloped Potatoes Casserole

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY