Nothing beats a good rotisserie chicken and this recipe is one that you will make again and again. The best part is that it’s done completely in the slow cooker and it’s also low carb!
Rotisserie Chicken is Great in the Slow Cooker
I’ll admit, I wasn’t sure if this recipe would work out as rotisserie chicken is typically made on a rotisserie but not only did it work, it tastes amazing as well! It’s one of the easiest recipes to put together for dinner as well. You can start it first thing in the morning and it’ll be finished when you get home from work. It’s that simple.
What is Rotisserie Chicken?
Rotisserie chicken is chicken prepared on a spit which is a long metal rod that is pushed through the chicken. It then rotates and cooks until finished. While this method technically does not use a rotisserie, it does taste just like a rotisserie chicken which is why we’ve named it as such. It’s also far more convenient for the busy person who doesn’t have much time to cook when they are home.
Mike’s Slow Cooker Rotisserie Chicken Tips & Tricks
- Ensure that the chicken is propped up on wadded balls of tin foil or a rack that fits in your crockpot.
- You must truss the chicken (tie the legs) otherwise it will fall apart in your slow cooker.
- Crisping the skin at the end under the broil setting in your oven is what gives it a crispy skin and I highly recommend not skipping this step.
- Cooking in this method also reduces the grease on the chicken as it’s lifted above the melted fat. This makes it taste better than the ones you can get in the stores!
How To Reheat a Rotisserie Chicken
I’m sharing this because this question does seem to come up a lot when I’m looking at these types of recipes. There’s one great way to reheat a rotisserie chicken.
What you’ll need:
- Aluminum foil.
- Baking sheet.
- Meat thermometer (I prefer digital ones as the read-out is faster.)
Step by Step:
- Preheat the oven to 350 degrees Fahrenheit.
- Place the chicken (removed from packaging if it’s store bought) on to a foil lined baking sheet.
- Cover with foil (to retain moisture) and cook for 20 minutes or until internal temperature reaches about 165 degrees Fahrenheit.
- If you prefer crispy skin, do not cover with foil.
I hope you like this as much as we did. Original recipe courtesy of The Kitchen Magpie: Rotisserie Chicken
Happy low carbing!
Delicious fall-off-the-bone rotisserie style chicken done in your crockpot!
- 1 whole fryer chicken
- 2 tbsp paprika
- 1 tbsp onion soup (use 1/2 tsp onion powder for less carbs)
- 2 tbsp garlic powder
- 2 tbsp olive oil
- 1 1/2 tsp sea salt
- Rinse and pat chicken completely dry with paper towels.
- Truss with or without string. (do NOT skip this step or it will fall apart in the crockpot)
- Combine the remaining ingredients together in a small bowl until it forms a paste. If it's too dry, add small amounts of oil until you get a good spreading consistency.
- Rub the paste all over the chicken, inside and out., making sure not to tear the skin.
- Wad up 4-5 balls of tinfoil and place the chicken, breast up, on top of the foil.
- Cover the crockpot with the lid and cook on low for 8-9 hours.
- When the thigh area has reached a minimum of 185 degrees, carefully remove from the crokcpot and place on a baking sheet.
- Cook for 5-7 minutes in a 450 degree oven to crisp up the skin, watching carefully.
- Remove and serve!
Don't forget to truss!
Most of the carbs in this recipe are from the garlic powder and the onion soup. If you don't eat a lot of the skin, you can lower the carb count significantly!