Slow Cooker Rotisserie Style Whole Chicken in Crockpot
This slow cooker rotisserie-style chicken delivers restaurant-quality results at home with minimal hands-on time. The whole bird cooks gently in the crockpot, developing a golden, flavourful exterior whilst staying moist inside. Seasoned to mimic the beloved rotisserie chicken taste, it's ideal for Sunday suppers, meal prep, or shredding for sandwiches and salads. The slow cooker method ensures even cooking and makes for an effortless main course that fills your kitchen with wonderful aromas
Watch: Slow Cooker Rotisserie Style Whole Chicken in Crockpot
Original recipe video — click to play
Original method: 45 minutes at 200°C (traditional roasting)
Ingredients
Chicken
- 1 ½ kg Whole chicken, pat dry with kitchen paper
Room temperature for even cooking
Seasoning
- 2 tsp Paprika
Smoked paprika recommended for deeper flavour
- 1 ½ tsp Garlic powder
- 1 ½ tsp Onion powder
- 1 tsp Dried thyme
- 1 tsp Dried rosemary, lightly crushed
- 1 ½ tsp Salt
Adjust to taste
- 1 tsp Black pepper, freshly ground
- ¼ tsp Cayenne pepper(optional)
For a slight heat, adjust or omit to taste
Flavourings
- 1 whole Lemon or orange, halved(optional)
Placed inside cavity for flavour
- 3 whole Fresh garlic cloves, crushed(optional)
Cavity insertion optional
Finishing
- 1 tbsp Olive oil
For browning the bird before slow cooking
Method
- 1
Remove the whole chicken from the refrigerator and pat dry thoroughly with kitchen paper. This helps achieve better browning and crispier skin.
~5 minsTip: Allow chicken to come to room temperature for about 30 minutes if possible
- 2
In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, black pepper, and cayenne pepper.
~3 minsTip: Mix thoroughly to distribute spices evenly
- 3
Rub the seasoning blend all over the outside and inside of the chicken, ensuring an even coating.
~5 minsTip: Be generous with seasoning for authentic rotisserie flavour
- 4Optional step
If using, place halved lemon or orange and crushed garlic cloves inside the chicken cavity.
~2 minsTip: This adds moisture and subtle flavour from within
- 5
Heat olive oil in a large frying pan or skillet over medium-high heat. Once hot, carefully place the seasoned chicken in the pan, breast-side down.
~4 minsTip: Brown for 3-4 minutes until golden. This step is important for flavour development
- 6
Turn the chicken and brown the other side and legs for another 3-4 minutes until golden all over.
~4 minsTip: Work carefully to avoid splashing and tearing the skin
- 7
Transfer the browned chicken to your slow cooker, placing it breast-side up.
~2 minsTip: Use a large spoon or tongs to handle carefully
- 8
Cover and cook on LOW for 8 hours, or on HIGH for 5 hours. The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 74°C (165°F).
~8 hrsTip: Do not add water or stock; the chicken releases sufficient moisture during cooking. Cooking time depends on chicken size and your slow cooker's efficiency
- 9
Remove the chicken from the slow cooker carefully using two forks or large tongs.
~5 minsTip: Allow to rest for 10 minutes before carving
- 10
Carve and serve hot, optionally drizzling with the pan juices as a sauce.
~5 minsTip: Skim fat from juices if preferred, or reserve for gravy
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Root vegetables like potatoes, carrots, and onions work well. Add them to the bottom of the slow cooker first, then place the chicken on top. They'll cook alongside the bird and absorb the lovely flavours. You may need to increase cooking time slightly depending on vegetable size
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