Rotisserie-Style Whole Chicken

I’d be willing to bet a lot of money that you all have purchased one of those lovely rotisserie chickens from (insert your supermarket) in the past. Or maybe you still do. I won’t judge you. They are deeeeeelicious. But have you ever read the ingredients on the package? Ugh. You can make it just as tasty at home without all the crap. And in the crockpot! Sounds crazy, right? Just go with me on this one.

This is super easy to do. But there is one direction you MUST follow if you want your chickie to have that rotisserie-type of crisp skin on it. Put the lid on, and LEAVE IT ALONE. Like don’t even check on it. At all.  I am thee worst at this when I am doing crockpot dishes and I am home while it is cooking. I get up like every 15 minutes and check on it like something drastic was supposed to have changed. Silly. The key to any crockpot dish is to keep that lid on and not let all the heat escape.  Sooooo my way to completely avoid my constant checking in on my chickie is to cook it when I am asleep or gone for a long period of time.  What I did was put it in the crockpot at midnight and woke up around 8 and it was perfect. And that wasn’t even planned, guys. It just happened.  You’re welcome.

P.S. I don’t have a photo for this because I ripped it apart WAY too fast. Whoops.



Rotisserie-Style Whole Chicken

 Serves about 4

  • 1 whole chicken (4-5 lbs)
  • 2 tsp of sea salt
  • ½ tsp of black pepper
  • ½ tsp of paprika
  • 1 tsp of onion powder
  • 1/2 tsp sage
  • 1 tsp of cumin
  • 2 tsp of garlic powder
  • ½ tsp of rosemary
  • 1 yellow onion (quartered)
  • 3 garlic cloves (smashed)

Mix all the seasonings together in a small bowl. Cut up the onion and smash your garlic. Place inside the bird’s cavity. Dry the outside of the bird and rub the dry seasoning mix all over. Try not to miss any spots! Place inside your slow cooker. Cook on LOW for about 8 hours. Leave it alone! 🙂 It should be basically falling off the bone when it’s ready.