With only 5 ingredients, this recipe for Crock-Pot Rotisserie Chicken turns out a moist and flavorful roasted chicken without heating up your oven.
Crock-Pot Rotisserie Chicken
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 slow cooker.
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 slow cooker to lift the chicken out of the liquid.
This does not stop the chicken from cooking, but keeps it from getting too wet on the bottom.
Whenever I roast a chicken or turkey I like to place the bird with the breast down so that the juices flow into the breast meat while it cooks and make for a super moist white meat.
Your skin on the chicken won’t come out browned and crisp like a true oven roasted rotisserie chicken. But since we don’t normally eat the skin anyways it is not a problem. But if you love that crispy chicken skin, you can finish off the chicken by placing it in a oven-safe pan and putting it under the broiler on your oven for about 3 to 5 minutes, watching it closely so that the skin does not burn.
My family loved the moist chicken meat and I loved that there was enough leftovers for a nice chicken salad for lunch the next day PLUS you can use the bones to make a lovely homemade chicken broth to have on hand for all sorts of tasty recipes!