If you love the taste of classic rotisserie chicken but want to skip the hassle of the oven or rotisserie cooker, this Slow Cooker Rotisserie Chicken recipe is your go-to solution. Seasoned with aromatic herbs and spices, cooked low and slow until perfectly tender, this chicken is bursting with flavor and ready to serve any day of the week.
Whether you’re prepping dinner for the family or meal prepping for the week, slow cooker rotisserie chicken is easy, hands-off, and incredibly delicious.
Why You’ll Love This Slow Cooker Rotisserie Chicken
- Tender, juicy chicken with crispy skin-like flavor
- Minimal prep and no need to babysit the oven
- Uses pantry-friendly herbs and spices
- Perfect for meals, sandwiches, salads, or leftovers
- No special equipment needed—just your slow cooker
Ingredients
- 1 whole chicken (3 to 4 pounds), giblets removed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon dried rosemary (optional)
- 1 lemon, halved
- 4 garlic cloves, smashed
- 1 small onion, quartered
- Fresh herbs like rosemary, thyme, or parsley (optional, for stuffing)
Instructions
1. Prepare the Chicken
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. This helps the seasoning stick and results in better texture.
2. Season the Chicken
Rub olive oil all over the chicken, including under the skin if possible for extra flavor. In a small bowl, mix together salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary.
Generously rub the spice mix all over the chicken, inside and out.
3. Stuff the Cavity
Stuff the chicken cavity with lemon halves, smashed garlic cloves, quartered onion, and fresh herbs if using. This will infuse the chicken with aromatic flavor as it cooks.
4. Place in Slow Cooker
Place the chicken breast-side up in your slow cooker. You can set it on a rack or directly on the slow cooker base.
5. Cook
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer in the thickest part of the thigh.
6. Optional Crispy Skin Finish
Slow cooker chicken skin isn’t crispy by default. For crispy skin, carefully transfer the cooked chicken to a baking sheet and broil in the oven for 3–5 minutes until golden and crispy. Watch closely to avoid burning.
7. Rest and Serve
Let the chicken rest for 10 minutes before carving. Serve with your favorite sides or shred for salads, sandwiches, or soups.
Tips for Best Results
- Patting the chicken dry is key to better seasoning adherence.
- Use a meat thermometer to avoid overcooking or undercooking.
- Broiling after slow cooking gives you that authentic rotisserie crispiness.
- Save leftover juices from the slow cooker for gravy or dipping sauce.
- If your slow cooker is small, use a smaller chicken to fit comfortably.
Storage & Leftovers
- Store cooked chicken in airtight containers in the fridge for up to 4 days.
- Freeze shredded chicken for up to 3 months for meal prep.
