Rotisserie Chicken Done in the Crock Pot

I was notorious for running into the grocery store and grabbing one of those rotisserie chickens at the front of the store that had probably been sitting there for a bit. I didn’t want to cook and needed something that was fast. I discovered that I can have the same rotisserie chicken, fresh, and seasoned to my liking, with very little work, my house smells amazing, and it is less expensive. I put my daughter down for her first nap, spend less than ten minutes prepping the chicken, and dinner is cooking all day while I do a thousand other things.

Rotisserie Chicken Done in the Crock Pot
  1. • Whole chicken (make sure it can fit your largest crock pot)
  2. • 1 apple
  3. • 1 onion (yellow or white)
  4. • Garlic minced
  5. • Seasonings: Rosemary, sage, thyme, garlic, parsley, salt, pepper
  6. • Foil (optional)
  1. Rinse bird. Core the apple and cut in half. Peel the onion and cut in half or quarters. Stuff these inside the cavity of the bird along with some minced garlic.
  2. Ball up pieces of foil and place on the bottom of a large crock pot (see below). Place chicken on top of the foil balls. This keeps the chicken out of the drippings. This is optional. You can place the chicken in the pot without the foil. I am just trying to prepare as healthy as possible.
  3. Sprinkle the seasonings generously all over the bird. I even will lift the skin on the breast and place some of the seasoning directly on the meat of the bird.
  4. Cover and cook on low 6-7 hours. You can cook on high for 4 hours, although I don’t normally do that.
  5. I carefully remove the bird and place in a pan. I put it in the oven under the boiler for 5 minutes, just long enough to crisp up the skin. Too long and you will start to dry the bird out.
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Alison Thornal Chief Editor of Living Thrifty