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Slowcooker Rotisserie Chicken

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You know what I love? Crock pots. I love crock pots. I got mine a decade ago as my very first engagement gift from my grandma. When I got it, I thought, “Well isn’t that nice, but I’ll probably never use it”. I was so naive. Crock pots are pretty awesome. You just throw a bunch of food in it and 8 hours later: dinner! And now that I’m a mom of 3, and my brain is often fried and useless, it’s great that I don’t have to worry about forgetting to make dinner at 5pm because I remembered to do it a 8am and look like a super prepared mom. Win win, people.

So, the secret is to get the chicken up off the bottom of the slowcooker. You don’t really want it sitting in all those juices getting soggy and gross. So what you do is take 4 squares of tin foil, ball them up kind of loosely, and place them in the bottom of the slowcooker. I like to squish them down a little after I put them in so that the tops of all 4 are somewhat even so the chicken sits nicely in there.

The difference between an oven-roasted chicken and a crock pot chicken is that the skin doesn’t get crispy. I’m not a skin-eater, myself, but if you like a crispy skin, you could stick it under the broiler for a few minutes after you take it out of the crock pot. It might be a feat, though, because the slowcooked chicken will be very tender and just might fall off the bone, so lift with care.

I tried to take the whole chicken out of the crock pot to take a pretty picture, but it literally started falling apart, I didn’t even have to cut it. Look at that whole plate of chicken! I had that thing carved (and by carved, I mean I pulled the pieces off with my fingers) in less than 3 minutes.

So stick a chicken in the crock pot and look awesome.

Slowcooker Rotisserie Chicken | Our Paleo Life

Slowcooker Rotisserie Chicken

Yield: 6
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes


  • 1 Whole Chicken, neck, organs, etc removed
  • Avocado Oil, or light olive oil
  • Salt, to taste
  • Ground Black Pepper, to taste


  1. Take 4 squares of tin foil and loosely ball them up. Place them in the bottom of the slow cooker. Set aside.
  2. Rinse the chicken inside and out and pat dry. Coat the dry chicken with some oil and then generously coat with salt and pepper. Put the seasoned chicken on the foil boils and place the lid on the slowcooker.
  3. Set it on HIGH for 4-5 hours or LOW for 6-8 hours. Baste halfway through.
  4. Optional, but recommended if you have the time: Remove the chicken (carefully, it will be fall-apart-tender) from the slow cooker and place on a foil-lined broiler pan. Finish the chicken under the broiler (on LOW) to crisp it up a little bit. Let sit for 5-10 minutes before carving.
Nutrition Information
Yield 6
Amount Per Serving Calories 250Total Fat 18gSaturated Fat 4gUnsaturated Fat 0gCholesterol 80mgSodium 74mgProtein 19g

Nutrition is calculated by a third party and may not be 100% accurate

Please share:

Sarah Whalen

Tuesday 6th of June 2017

The recepie for this dish is not loading when I click o the link. HELP!!!!

Kendra Benson

Tuesday 6th of June 2017

Hi Sarah. There is no recipe link for this particular post. It's just written in the body of the blog post.

Linette Houser

Wednesday 2nd of November 2016

Great excellent recipes thanks so very much

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