Slow Cooker Rotisserie-Style Chicken

A simple and flavorful slow cooker rotisserie-style chicken. This easy recipe produces juicy, tender meat with a rich flavor that mimics rotisserie chicken, with minimal effort. Perfect for a family dinner or meal prep, it’s a go-to recipe when you want a hands-off approach with maximum flavor.

Serve this chicken hot with roasted vegetables, mashed potatoes, or rice. It’s also delicious shredded for sandwiches, tacos, or salads the next day.

If you love this recipe, check out more of my chicken recipes for easy family meals and slow cooker ideas.

How to Make Slow Cooker Rotisserie-Style Chicken

This recipe uses a simple spice rub applied to the entire chicken, which cooks slowly in the slow cooker until tender. I use a standard slow cooker similar to this one for even cooking. You can lift the chicken on foil balls, half onions, or carrots if you prefer it slightly elevated above the juices for a crisper bottom. A few minutes under the broiler at the end adds a golden, crisp finish.

You can adjust the spices to taste. Swap rosemary for thyme, add a little smoked paprika or a pinch of cayenne for heat. Add lemon slices in the cavity for brightness.

Continue below for the full recipe with ingredients and step-by-step instructions.

Slow Cooker Rotisserie-Style Chicken

Juicy meat, crispy skin, and classic flavors come together in this easy slow cooker chicken. Perfect for a quick family dinner.

Cook time: 6-7 hours on low (or 3-4 hours on high).
Serves 4-6 people.
Fits low-carb, paleo, and gluten-free diets. Diary-free when not using butter.

5 from 3 ratings

Print recipe

Prep

15 mins

Cook

4 hrs

Total

4 hrs 15 mins

Servings

1 whold chicken

Ingredients

• 1 whole chickenabout 3 lb
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprikasweet or smoked
• 1 tsp garlic powder (or 2–3 garlic clovescrushed)
• 1 tsp onion powder
• ½ tsp dried thyme or rosemary
• ½ lemonsliced (optional)
• 1–2 tbsp butter or olive oilfor broiling
• Optional: 2–3 large carrot stickshalf onions, or foil balls to lift chicken

Instructions

1. Pat the chicken dry with paper towels.
2. Rub salt, pepper, paprika, garlic powder, onion powder, and thyme/rosemary all over the chicken, including inside the cavity.
3. Optional: Place lemon slices inside the cavity.
4. Optional: Place carrot sticks, half onions, or foil balls at the bottom of the slow cooker to lift the chicken. Place the chicken on top. Or place chicken directly in the slow cooker.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through (internal temperature 165°F). A digital meat thermometer ensures the chicken reaches the perfect internal temperature.
6. Remove chicken carefully. Pat the skin dry. Rub with butter or olive oil.
7. Broil for 5-10 minutes, watching closely, until the skin is golden and crispy.
8. Let the chicken rest 10 minutes before carving.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Freeze in portions for up to 2 months. Reheat in the oven at 350°F for 15-20 minutes, or until heated through, or in the microwave.

Nutrition

Per serving (1)

Calories

45 kcal

Carbs

3 g

Protein

4 g

Fat

2 g

Fiber

1 g

Sugar

0 g

Sodium

376 mg

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Recipe by Deborah Green

Browse the chicken recipe category for more easy meals using whole chicken, thighs, and breasts.

Deborah Green

I'm Deborah Green, Dish Full of Memories is where I share my recipe collection, a blend of Asian-Indonesian family recipes, Dutch favorites, and a pinch of New York. Join me in cooking the dishes and the flavors that have shaped my life. When I'm not in the kitchen, I enjoy gardening and photography.