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How To Make Your Own Rotisserie Chicken {No Rotisserie Required}

Posted by on Jun. 1, 2012 at 11:19 AM
  • 10 Replies
1 mom liked this

First step…..

crockpot rotisserie chicken

Make about 6 – 8 balls out of aluminum and put them in the bottom of your crockpot.


Next, take your whole chicken (this bird was almost 6 lbs. and cost me $5.75…or .98 cents a pound) and rinse it inside and out.

crockpot rotisserie chicken

Place the chicken in a large bowl, breast side down, and sprinkle generously with your favorite seasonings.

I like to use Lawry’s seasoning salt, onion powder and garlic powder.

crockpot rotisserie chicken

Now flip the bird over and place on top of aluminum balls in the crockpot and sprinkle this side as well.

You want to cook it breast side up…so that the breast is farthest away from the heat and less likely to dry out.

And that’s it. Now all you have to do is wait. I have had the best success cooking the chicken LOW and SLOW…so I cook mine for 8 hours on the low setting.

After that you will be hard-pressed to get it out of the crockpot without it literally falling apart….like it did when I tried to take it out this time.

crockpot rotisserie chicken

 This picture is my best attempt to piece the bird back together for a picture. :-)

crockpot rotisserie chicken

 And this is a picture of the two breast pieces that I literally just lifted off the bone and placed on this plate. You can leave the skin on or take it off, depending on your preference.

crockpot rotisserie chicken


If I am serving just the chicken and a few side dishes….I will slice up the breasts and plate it with the drum sticks and the thighs and wings. Otherwise I’ll shred it for whatever I’m planning on making.

by on Jun. 1, 2012 at 11:19 AM
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Replies (1-10):
by Amanda on Jun. 1, 2012 at 7:19 PM
I think this is such a good idea! I may try it some day when i'm home all day. Never cooked a full chicken before!
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by on Jun. 1, 2012 at 7:21 PM

That looks very dry.

by on Jun. 1, 2012 at 7:27 PM

thanks for sharing this! gonna try it soon

by on Jun. 1, 2012 at 7:59 PM

 Why the Foil?

by Amanda on Jun. 1, 2012 at 11:18 PM
I think it's so the fat & greese drips down there....but I'm not 100% sure.
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by Member on Jun. 1, 2012 at 11:20 PM

Yummm! Need to try this, I love rotisserie chicken!

by Danelle on Jun. 2, 2012 at 10:57 AM

Looks yummy

by Silver Member on Jun. 2, 2012 at 8:30 PM
Looks delish
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by Margaret on Jun. 3, 2012 at 9:55 PM

I've heard of this but I haven't tried it that way! 

by on Jun. 4, 2012 at 3:32 PM


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