Crockpot Rotisserie Chicken

  • 1 whole fryer
  • 5-6 foil balls
  • Lawry’s seasoned salt

Rinse chicken and pat dry w/ paper towels. Sprinkle GENEROUSLY (chicken should be brown w/ seasoning), w/ seasoned salt. Place in crockpot on top of several foil balls or foil covered potatoes. Cover and cook on HIGH for 6 hours.

Submitted by HBHW reader Susan S.

Here’s another great crockpot recipe for you. This beefy onion crockpot dinner has quickly become a family favorite at out house.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

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Comments

  1. Sam says

    The foil amplifies the heat( I think), I personally use the foil wrapped potatoes, as they absorb the juice from the chicken. The foil balls keep the chicken from stewing in its own juices. This is a wonderful chicken!

  2. LAK says

    The foil balls elevate the chicken so that it doesn’t just sit in it’s own juices and get soggy. I like the idea of using foil wrapped potatoes.

  3. Michelle says

    This was delicious and couldn’t be easier. The foil balls helped to drain much of the chicken fat and the chicken was juicy and tender to the point of falling off the bone. My husband said the skin was very tasty. I always have Lawry’s on hand and I added a bit of black pepper. It was YUMMY and will become a staple in my house.

  4. Pete Rogers says

    I don’t recommend using the foil balls, especially in a slow cooker. The aluminum has hours to leach from the foil into the food, which is not good for you. The same reason I quit using aluminum cookware long ago. I’d look for something stainless steel to elevate the chicken. I haven’t looked but there should be a stainless rack of some sort available.

  5. dorothy says

    I’ve used a stainless steel vegetable steamer basket with good results as the juices will drip down through the holes in the basket. Another seasoning I use is homemade taco seasoning. Loosen the chicken skin and rub some of the seasoning under the skin and then brush the skin with a little olive oil and rub the remaining seasoniing all over the skin and proceed as usual.

    • The Hillbilly Housewife says

      There are a couple schools of thought about cooking a whole chicken in a crock pot. I personally prefer to bring my crock pot up to high heat before I put the whole chicken in. While the crock pot is heating up, I brown the whole chicken in oil in a large cast iron skillet, being sure to turn it to get all sides browned somewhat. This brings the bird up to temperature as well as browns the skin. Then I put the browned chicken in the already hot crock pot, using a small rack to keep the chicken off the bottom of the crock pot. I leave the crock pot on High for about 30 minutes, then turn it to LOW. I also use this method only for small birds – around 3 pounds or less.

      Yes, putting a cold chicken from the refrigerator into a cold crock pot set on low may present a problem, in that the chicken doesn’t come up to a safe temperature quickly enough; or rather, it stays at a warm ‘unsafe’ temperature for too long.

      Does anyone else cook whole chickens in a crock pot? If so, how do you bring the chicken up to a safe temperature quickly?

  6. says

    If I use whole potato’s to elevate the chicken (not wrapped in foil) can you eat them afterwards? Not sure I’d actually want to but just asking! Thanks!!

    • The Hillbilly Housewife says

      I don’t see why not, Terah. The potatoes should cook just fine and the chicken fat dripping on top would most likely keep them moist. Scrub them real good and there’s no reason why you shouldn’t eat them. A couple whole onions (peeled, of course) and maybe even some big stalks of celery would add to the flavor I would think. Give it a try and please come back and share with us how it turned out.

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