Last summer, the kids and I raised our own meat chickens. Searching the freezer, I found one whole chicken left and decided to try a rotisserie type chicken in the crock-pot. I did not want my chicken to come out “wet” from the juices it produces while cooking. I decided to put foil balls on the bottom of the crock-pot to lift the chicken out of the liquid. This does not stop it from cooking, but keeps it from getting too mushy on the bottom. You should try and cook breast up on the chicken itself. I will say that the chicken didnt come out “dry” like some rotisserie chickens can taste (you know from those lovely heat lamps), but it was moist and flavorful. My kids loved it. And I had enough left over for a chicken salad for lunch.

Crock-Pot Rotisserie Chicken

Crock-Pot Rotisserie Chicken

Ingredients

1 Whole Chicken
2 Tablespoons Olive Oil
1 Tablespoon Italian Seasoning
2 Teaspoons Seasoning Salt
2 Garlic Cloves, chopped
Aluminum Foil
6qt Crock-Pot

Instructions

  1. In a bowl, mix olive oil, Italian Seasoning, Seasoning Salt and Garlic.
  2. Take 4 pieces of aluminum foil and roll each piece into a ball.
  3. Place the balls of foil on the bottom of the crock-pot.
  4. Rub the chicken with the Olive Oil seasoning mix both on the outside of the skin and under the skin using all the Olive Oil.
  5. Place the chicken in the crock-pot on the top of the foil.
  6. Cover and cook on HIGH for 3 hours.

http://crockpotladies.com/crockpot-rotisserie-chicken/