Up until last Saturday, I was a chicken in the crock pot virgin! 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! If you’re like me, it’s time to put your fear behind you and whip up this easy, crock pot rotisserie chicken. Let me tell you, this could not have been any easier and certainly could not have tasted any better!
This recipe details all of the spices I like on my chicken, but feel free to use your own spices so it’s up to par with your taste preferences. Don’t be afraid to pack on the seasoning too, as you will likely not eat the skin on this chicken (at least if you’re on Weight Watchers). You can plop this chicken in the crockpot before leaving for work, and it will be waiting for you, ready to eat for dinner. It will also fill the house with the most amazing aroma.
Three reasons why you need to make this recipe!
It’s so easy, and perfect when whole chickens are on sale.
You can save quite a bit of money by making your own rotisserie chicken. Whole chickens are often cheaper by the pound than other forms of chicken. And with how simple this recipe is, there are no excuses to not make it yourself.
Crock Pot Rotisserie Chicken can be flavored in a multitude of ways.
One of my favorites is lemon pepper, but again, feel free to season this chicken to your own preference. The cooking instructions will stay the same.
It’s perfect for feeding the whole family.
You can feed quite a bit of people with a whole chicken, and this is such an easy way to cook it. It barely requires any time in the kitchen, which is always a win.
Ingredients you need to make Crock Pot Rotisserie Chicken:
- 1 whole chicken about 5lbs
- ½ tablespoon cajun seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon dried sage
- Pinch of cayenne pepper
- Dash of salt and pepper
How to make Crock Pot Rotisserie Chicken (step by step):
- Plug in the crock pot and turn it on so that it starts preheating.
- Place 4 aluminum foil balls on the bottom of your crock pot. This will prevent the chicken from cooking in its own juices, so you get a nice crisp skin.
- Mix all of the seasonings in a bowl.
- Rinse the thawed chicken under cold water, then pat dry with a paper towel.
- Sprinkle the seasonings all over the chicken, getting everywhere you can cover, and pressing it into the skin.
- Place the chicken in the crock pot so it is resting on the foil balls. Cook it on high for 4-4.5 hours or low for 7-8 hours. Chicken should reach a minimum temperature of 165F.
- Remove the chicken and let it sit for 5-10 minutes. Slice, serve, and enjoy!
Nutrition info for 3 oz of chicken without skin: Calories 117, Fat 2.37 g, Saturated fat .66 g, Carbs 0 g, Fiber 0 g, Sugars 0 g, Sodium 266 mg, Protein 23.8 g.
WW Points
- Whole chicken 0 points, unless you eat it with the skin on
- Cajun 0 points
- Onion powder 0 points
- Garlic powder 0 points
- Paprika 0 points
- Dried rosemary 0 points
- Dried parsley 0 points
- Dried sage 0 points
- Cayenne pepper 0 points
- Salt and pepper 0 points
0 points per serving, without skin, based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
0-3 personal points depending on your 0PP foods
SP Blue and purple- 0SP if skin is removed
SP green – 2sp for 3oz
Points Plus is 3PP for 3oz
Different ways to change up this recipe:
- Use this recipe to prepare chicken in bulk. I love keeping shredded chicken stocked in the fridge because I use it in so many recipes throughout the week. Crock Pot Rotisserie chicken is an easy way to make sure that bulk shredded chicken is flavorful.
- You can prep the whole chicken, and place it in the crock pot the night before you want to cook it. That way, you can just pop the crock pot into its base in the morning, turn it on, and leave for work!
Tips and Tricks for Making Crock Pot Rotisserie Chicken:
- I found cooking on high worked really well, but you can cook on low too.
- You can make the seasonings more of a rub style by adding a bit of water to your mix.
- Letting the chicken rest is essential for keeping it moist and juicy. If you cut it right when it comes out of the crock pot, you will lose all of the juice.
Similar recipes you’ll enjoy:
Crock pot rotisserie chicken
Ingredients
- 1 whole chicken, about 5lbs (I bough the one with the neck and giblets removed)
- 1/2 Tbsp cajun
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1 tsp dried sage
- Pinch of cayenne pepper
- Dash of salt & pepper
Instructions
- Plug in the crock pot and turn it on so that it starts preheating.
- Place 4 aluminum foil balls on the bottom of your crock pot. This will prevent the chicken from cooking in its own juices, so you get a nice crisp skin.
- Mix all of the seasonings in a bowl.
- Rinse the thawed chicken under cold water, then pat dry with a paper towel.
- Sprinkle the seasonings all over the chicken, getting everywhere you can cover, pressing it into the skin.
- Place the chicken in the crock pot so it is resting on the foil balls. Cook it on high for 4-4.5 hours or low for 7-8 hours. Chicken should reach a minimum temperature of 165F.
- Remove the chicken and let it sit for 5-10 minutes. Slice, serve, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My chicken is in the crockpot already, foil balls too lol Can’t wait to try it.
I hope you enjoyed it Cathy š
I have been making chicken like this for years. But I use an envelope of dry Good Seasons Salad Dressing mix . Really good
Thanks for sharing Terri š
This recipe is so good. When I joined Weight Watchers the program was Points Plus; I stayed with that because it worked so well for me.
I ran the recipe using the Very Well Fit recipe analyzer (Verywell.com). A 3 oz. serving is 4 Points Plus according to their analysis. The chicken is so delicious it’s worth the extra point!
We have this chicken once a month, it’s that good.
Hi Jeanne, so glad you enjoy the chicken š
I am thinking of using this recipe, do the foil balls and put skinless, boneless chicken breast on top. Wouldnāt thst work,the same as a whole chicken?
Hi Tina, in this case I would skip using the foil balls so you don’t end up with really dry chicken.