I absolutely love store bought rotisserie chicken. It so tender, juicy and delicious. I tear that bird apart and put it on salads, in our sauces like our homemade Easy Hawaiian Haystacks, or Poppyseed Casserole Chicken. I mean, what is there not to love about an already pre cooked chicken that tastes so good! But, it has always been a goal of myn to make a homemade crockpot rotisserie chicken from home!
So, when I saw a sale on whole chickens the other day at the store, the wheels in my head started spinning and I thought, what would it take to make my own version of a store bought rotisserie chicken? Could it actually be done, and still taste just a delicious? I grabbed that chicken, threw it in the cart, and set out to make a rotisserie style chicken from home in my own crockpot.
And success! This bird turned out so good and tasted just as good as a store bought version! Tender, juicy, crispy on the outside, and oh so flavorful! The best part is if you don’t eat all of it for lunch or dinner that day, you can freeze it on up and save the remaining chicken for another meal for another day! Winner winner chicken dinner!
Trust me, you will want to make this now every time and save yourself a few bucks! The chicken taste perfect every time, and the recipe is so easy to make that really, anyone can do it! You just season the chicken, dump in the crockpot, and cook on low for 8 hours. Easy peasy lemon squeezy! The you pull that baby out, shred on up, and serve. So good! Give this recipe a try! Such an easy recipe to make a yummy weeknight dinner! Comment bellow if you make this to let us know what you think! Happy get fooding!
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Crockpot Rotisserie Chicken
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Loading...Cook from home crockpot rotisserie chicken, just like you buy from the store! Tender, juicy and oh so flavorful with every bite! This chicken will fall off the bone, and make everyone happy at the dinner table!
Ingredients
- 1 whole chicken, about 4 lbs, neck and giblets removed
- 1 tsp chili powder
- 3 tsp paprika
- 1 tsp garlic powder
- 1 tsp fresh garlic, minced
- 2 tsp dried parsley
- 1/4 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp pepper
- 2 tsp sea salt
Instructions
Pull the chicken out package and pat dry.
Remove neck and giblets if not already disposed of.
Gently lift skin away from meat. Do not take skin off, just make sure there is room between the two for seasoning.
Mix all ingredients together in bowl until well incorporated.
Rub the mixture all of the top of the skin, and underneath on top of the meat. Do this all over the chicken.
Place 4 golf ball sized crumpled up tin foil at the bottom of the crockpot.
Place the seasoned chicken on top of the tin foil.
Put the crockpot top on, and cook on low for 7-8 hours.
Chicken should be very tender and the meat is falling off the bones.
If you want the chicken more crispy, broil in oven for about 5 minutes. Enjoy!
Notes
1. It is very important to season both the skin and the meat underneath the skin. That way both are nicely seasoned. --- 2. We like more garlic in our seasonings which is why there is a lot. However, these ingredients are subject to change if you don't like something. --- 3. If the chicken neck is still in tact when pulled out of the bag, just break the bone, and then cut the meat around it. Then pull it all and dispose. --- 4. The tin foil under the chicken will allow the juices to flow underneath the meat and cook it with all those wonderful juices! It also helps prevent burning the bottom of your chicken. --- 5. When pulling the chicken off the bones when finished cooking, make sure to careful check for small bones. Be vigilant when looking for them cause we don't want you swallowing a bone! --- 6. We prefer cooking our chicken on low for the 7-8 hours because it gives the chicken more time to marinate in the juices. But if you are in a pinch for time, feel free to cook the chicken on high for 3-4 hours until tender and done. --- 7. This chicken is perfect shredded and placed in the fridge for up to a week, or in the freezer for up to 3 months.
