Never suffer through dry chicken again! Cooking chicken in crockpot will give you perfectly tender and juicy slow cooker rotisserie chicken every single time!
Why We Love Cooking Chicken in Crockpot
Chicken is perhaps the most versatile protein — it goes with everything!
But for something so seemingly “simple,” chicken is surprisingly tricky to cook!
There are tons of different techniques, recipes, tricks, and they are not all created equal. It’s easy to end up with tough, dry chicken that is anything but a pleasure to eat!
Rotisserie chicken is one of my favorite styles, and my husband likes to make rotisserie-style chicken in the oven. He’s a great cook, so his chicken is always amazing!
My husband’s technique is pretty easy. However, for the amateur chef (like me), this slow cooker rotisserie chicken is even easier because you literally just set it and forget it.
I love cooking chicken in the crockpot — it’s practically impossible to mess up! And you get perfect, juicy chicken every single time!
Try both methods and you’ll find your favorite for sure!
Slow Cooker Rotisserie Chicken Ingredients
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- 1 whole chicken (4 – 5 lbs)
- 1 – 2 tsp pepper
- 1 tsp salt
- 1 tsp garlic powder
- 2 carrots
- ½ onion
- 1 cup water or chicken stock
TIP: For extra flavor, try adding 1-2 Tablespoons of our Copycat KFC Spice Rub!
Kitchen Supplies Used
How to Cook a Whole Chicken in a Slow Cooker
First, watch our quick video tutorial about cooking chicken in crockpot, then keep reading for full step-by-step directions.
Click video to play:
Begin by thoroughly cleaning and rinsing the chicken, both inside and out. Pat dry with a paper towel and set aside.
Peel the carrots and the onion. Cut the onion into thick wedges.
Arrange the veggies on the bottom of the crockpot to create a “rack” of sorts for the chicken to sit on.
Place the chicken on top of the carrots and onion and add a cup of either water or chicken stock. Click here to learn how to make your own chicken stock in the Instant Pot!
Season the bird all over the outside as well as the inside cavity. Here are a couple of our favorite ways to prepare our crockpot rotisserie chicken:
- a simple mixture of salt, pepper, and garlic powder
- our favorite Copycat KFC Seasoning Recipe
Cover and cook on low for 5 – 6 hours.
To check for doneness, insert a meat thermometer into the thickest part of the thigh. You want to see a temperature between 160 – 165°F.
Pro Tip: A meat thermometer is a cook’s best friend! We love this easy-read digital meat thermometer because there’s absolutely no guessing!
For Extra Crispy Skin (Optional):
Remove the chicken from slow cooker and place onto a baking sheet lined with parchment paper.
Set your oven temperature to “broil” and place the sheet with chicken into the oven. Cook for 3-5 minutes, watching closely.
As soon as you see the skin start to brown, remove from oven to prevent over-cooking.
After removing from oven, allow the chicken rest for 5 – 8 minutes so that the internal juices re-distribute themselves through the chicken. (Cutting too soon is one of the ways to get a dry chicken!)
Pro tip: Save the crockpot liquid created by your chicken and stock to make a rich gravy or au jus!
Make Cooking Fun (and Easy!)
Grab a free printable copy of the instructions for cooking chicken in crockpot:
If you like this recipe, rate it! We’d also love to hear your thoughts in the comment section below.
- 1 whole chicken 4 – 5 lbs
- 1-2 teaspoons pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 carrots
- ½ onion chopped
- 1 cup water or chicken stock
Thoroughly clean and rinse the chicken, inside and out. Pat dry with a paper towel.
Season all over the outside as well as the inside cavity, using salt, pepper, and garlic powder.
- Peel the carrots and the onion. Cut the onion into thick wedges.
- Lay the carrots and onion at the bottom of the cooking bowl to create a “rack” of sorts on which the chicken will rest.
- Place the chicken on top of the carrots and onion and add a cup of either water or chicken broth.
- Cover with lid and cook on low for 5 – 6 hours. Chicken is done when a meat thermometer placed into the thickest part of the thigh registers 160 – 165°F.
- Remove the chicken very carefully and place onto a baking sheet lined with parchment paper.
- Set your oven temperature to "broil" and insert the chicken into the oven to brown the skin. It will only take a couple minutes, so watch closely the entire time. As soon as you see the skin start to brown, remove from oven to prevent over-cooking.
- After removing from oven, allow the chicken rest for 5 – 8 minutes so that the internal juices re-distribute themselves through the chicken.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
More of our favorite chicken recipes:
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Last updated on May 11th, 2019 at 04:00 pm
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