All recipes, Main meals

Crock pot rotisserie chicken

March 23, 2016

Up until last Saturday, I was a chicken in the crock pot virgin ๐Ÿ˜‰ Yup that’s right, I had never cooked a whole chicken in the crock pot, and even more so I had never cooked a whole chicken! Don’t get me wrong, I love chicken, and eat it a lot, but I always just cook up chicken breast.. Well recently the whole chickens went on sale at my local grocery store… so I put all my fears behind me and stuck one of those babies (ok chickens) in my cart! Boy am I glad I did… Let me tell you this could not of been any easier and certainly could not of tasted any better! Even though there is not much to it and probably a thousand recipes online already for crock pot chicken I thought I just have to add this to my blog, so my followers can see how simple it is ๐Ÿ™‚

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5.0 from 4 reviews
Crock pot rotisserie chicken
Author: 
Recipe type: Main meals
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
3oz rotisserie chicken is 1sp or 3pp
Ingredients
  • 1 whole chicken, about 5lbs (I bough the one with the neck and giblets removed)
  • ½ Tbsp cajun
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 1 tsp dried sage
  • Pinch of cayenne pepper
  • Dash of salt & pepper
Instructions
  1. Plug in your crock pot, I found cooking on high worked well but you can cook on low too.
  2. Place 4 foil balls on the bottom of your crock pot, this will prevent the chicken from cooking in its own juices.
  3. Mix all your seasonings in a bowl.
  4. Rinse your thawed chicken under cold water.
  5. Sprinkle your seasonings all over the chicken, getting everywhere you can cover. You can change up your seasonings to please, there really is no right from wrong when it comes to seasoning it. Also you can make it more of a rub style by adding a bit of water to your mix.
  6. Place chicken in crock pot so it is resting on the foil balls, cook on high for 4-4.5 hours or low 7-8 hours. Chicken should reach a minimum temperature of 175F (you can check with a meat thermometer) Remove chicken, slice and serve.
  7. Smart points- 1sp for 3oz
  8. Points plus is 1pp per oz

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31 Comments

  • Reply Lori March 23, 2016 at 11:45 pm

    Did you remove the skin before seasoning and cooking??

    • Drizzle
      Reply Drizzle March 24, 2016 at 5:52 pm

      Nope, just put it in as is ๐Ÿ™‚

  • Reply Michelle March 25, 2016 at 2:23 pm

    I’d tried this but didn’t do the foil balls and it was wet and mushy. Thanks for the tip!

    • Drizzle
      Reply Drizzle March 25, 2016 at 5:24 pm

      Yeah, I saw the trick on Pinterest.. Glad I did ๐Ÿ™‚ Hope it turns out for you.

  • Reply Christy Spurlock March 27, 2016 at 1:16 am

    I bought my first chicken in 52 years and made this recipe. Excellent chicken and very moist. I too was a crockpot virgin but my life has been turned around….THANKS TO YOU! I look forward to making this many times to come. Love your blog and how it makes my life so much easier and healthier.

    PS the foil balls is an excellent tip!

    • Drizzle
      Reply Drizzle March 27, 2016 at 5:06 pm

      Awesome!! Can’t believe we both waited so long to break that virginity lol ๐Ÿ˜‰ It cooked so nice and I know I see many more whole chickens in my future.. So glad you enjoyed it, and thank you for your kind words Christy

  • Reply Lynette March 30, 2016 at 12:38 am

    I know that you cook the chicken with the skin on but to get the points to be that low, don’t you have to remove the skin before eating? If that’s the case, I would suggest loosening the skin and putting some seasoning under the skin so that it flavors through all of the meat – just a thought.

    • Drizzle
      Reply Drizzle March 30, 2016 at 4:19 am

      Good suggestion.. Most of the meat is skin free, only the pieces cut from the top have the skin on, so I guess it comes down to what pieces you eat ๐Ÿ™‚

  • Reply Missy Anthony April 3, 2016 at 4:47 pm

    I made this last night and I have to say it was amazing……I never thought of the foil balls but it worked…Another win!!

    • Drizzle
      Reply Drizzle April 3, 2016 at 5:11 pm

      Yay, glad you enjoyed it Missy.. The foil balls work great ๐Ÿ™‚

  • Reply Nadine Newton July 11, 2016 at 10:40 am

    Im trying this recipe for the first time as we speak. I want to add this as a recipe in my recipe builder on weight watchers app but I’m not sure how because I add in a 5 lb chicken and it comes out to 129 smart points (for the whole chicken) but that’s including the bones and everything. Any suggestions on how to get this more accurate so I can track it?

    • Drizzle
      Reply Drizzle July 12, 2016 at 12:21 pm

      Hi, hmmm not too sure, sorry I never use the recipe builder, I use myfitnesspal to build my recipes.. Maybe guess what the weight would be with just the chicken (no bones etc..)

    • Reply Lee Ann May 15, 2017 at 7:43 am

      Just weight it after you deboned only the portion you r about to eat

  • Reply Cynthia November 5, 2016 at 9:36 pm

    My WW leader says skin is OK……

    • Drizzle
      Reply Drizzle November 6, 2016 at 1:27 pm

      ๐Ÿ™‚ I think it depends on you and what works best for you, I personally don’t add points if I eat some of the skin ๐Ÿ˜‰

  • Reply Joelle Zimmer January 12, 2017 at 12:42 pm

    Made this yesterday and it was delicious!

    • Drizzle
      Reply Drizzle January 12, 2017 at 1:48 pm

      Glad you enjoyed it ๐Ÿ™‚

  • Reply Joelle Zimmer January 12, 2017 at 12:43 pm

    I made this yesterday and it was delicious! I am going to use the leftovers for a quesadilla. Thanks!

    • Drizzle
      Reply Drizzle January 12, 2017 at 1:49 pm

      Yes, perfect for quesadillas, enjoy! ๐Ÿ™‚

  • Reply Maria February 20, 2017 at 10:42 pm

    I wanted to try this recipe but I was wondering if you need to add additional liquid to make this in a crock pot….. thanks , Maria

    • Drizzle
      Reply Drizzle February 22, 2017 at 3:07 pm

      This recipe is for a crock pot, no added liquids were needed

  • Reply Susan February 26, 2017 at 10:45 am

    Trying this today????

    • Drizzle
      Reply Drizzle February 26, 2017 at 2:05 pm

      Hope you love it ๐Ÿ™‚

  • Reply Brittany Marques March 28, 2017 at 7:09 pm

    I made this tonight, and am not sure how to calculate the WW SP. I added the ingredients into the recipe builder and accounted for 3oz of chicken breast with the skin on and spices, and got 3SP.

    • Drizzle
      Reply Drizzle March 30, 2017 at 5:40 pm

      Hi there, I guess if all of the 3oz you took has skin on it then you would go with what the App says but chances are you probably only had a little skin, I just go with what the App says for 3oz cooked chicken breast , but do what your comfortable with

  • Reply Lori Nixon August 3, 2017 at 5:49 pm

    I always rub the seasonings all over the chicken and then bag it and put in fridge for 8 hours before putting into crock pot. I believe it adds to the flavor and moistness of the chicken. I also put it under the broiler for 10 minutes to brown it up before serving. Yum

    • Drizzle
      Reply Drizzle August 5, 2017 at 10:57 pm

      Sounds awesome, I will have to try it out, thanks for the tip ๐Ÿ™‚

  • Reply MDog August 14, 2017 at 3:55 pm

    How much would you suggest reducing the time for a smaller chicken? I have a 3lb chicken. Thanks!

    • Drizzle
      Reply Drizzle August 17, 2017 at 4:13 pm

      I am not too sure, I would just check on it and see, maybe do the math on how long it is in per lb?

  • Reply Dixie Petersen August 16, 2017 at 6:07 am

    I was wondering if you could just use chicken breasts and follow same
    procedure? Perhaps 4 good size, boneless with skin on? We are not
    dark meat eaters.
    Thanks so much! Loving your recipes!
    Dixie

    • Drizzle
      Reply Drizzle August 17, 2017 at 4:15 pm

      Sure you could, you would get a shredded type chicken ๐Ÿ™‚

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