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Do It at Home Rotisserie Chicken

You know those fabulous rotisserie chickens you get at the grocery store? Did you know that you can make one at home without even having a rotisserie? I didn’t until about a year ago when I was doing this blog. I was amazed to find out that you could get that rotisserie chicken taste from your best kitchen friend, the slow cooker!

It is so easy. Yes, I would say it is even easier, and faster, than running to the grocery store to pick one up. Seriously.

Here is how:

1. Start by placing 3-4 1-inch round foil balls in the bottom of the slow cooker. This seems a little odd, I know. But this will keep your chicken from soaking in the juices on the bottom which will cause it to fall apart when you remove it. (If you don’t care if it stays in one piece, then by all means, place it on the bottom and let it soak up the extra juices.)

2. Place the whole chicken, breast side up, on the foil balls.

3. Sprinkle it with a Tablespoon or two of garlic powder and paprika.

4. Place the slow cooker lid on and cook on LOW 6-8 hours or until it reaches an internal temperature of 165 degrees.

5. When it is done, carefully remove it from the slow cooker. It will be very tender and juicy so you want to be careful removing it if you want it to stay together. You know, to look pretty or something. :)

6. Pick off the meat or serve it up for dinner!

This post is linked up at Works For Me Wednesday at We Are THAT Family.

28 Responses to “Do It at Home Rotisserie Chicken”

  1. Jessica says:

    mmmmm, sounds great. i have a frozen chicken to try in a few weeks and I think I’ll try this. I just baked one last night which was way too hot!
    One, correction unless the temp rises after you take the chicken out of the crock, shouldn’t it be cooked to 185?

    • tricia says:

      Actually, no I meant 165 degrees, that is what the USDA recommends cooking it to. As you can see by my picture, mine was well over that!

      • Jessica says:

        Hmmm, good to know. I had my copy of Joy of Cooking out and it says to roast to 185, so that’s what I’ve been doing. I had noticed your thermometer was at 185, which is further why I figured it was just a typo.

        • Sarah says:

          Hi Jessica- 185 is an old standard that you may still find in some older cookbooks such as JOC. Upgrades in food shipping and handling have reduced the occurrence of some food born illnesses and we don’t have to cook our chicken to death any more! Taking it out at 165 will give you a much more tender and tasty result.

          The FDA is always going to error on the side of caution and in their latest standards they suggest 165 : http://www.fda.gov/downloads/Food/ResourcesForYou/Consumers/UCM260394.pdf

  2. There’s almost nothing better than a rotisserie chicken! I can not believe we can make this at home! I’ll be trying this asap!

  3. Great idea and really economical! My grocery charges $8.99 for a rotisserie chicken.

  4. Alicia says:

    Sounds fabulous.

  5. leslie says:

    That is such a great idea! I’ve bookmarked this and it’s on the menu for this weekend! Thanks.

  6. Sarah says:

    I use potatoes in place of the foil balls – saves your tin foil and makes for a yummy a side dish! Red potatoes are especially good.

  7. The foil balls are a great idea to keep it from all getting lost in the broth! I just might have to try that out.

  8. debbie says:

    try this the next time you cook a chicken in the crock pot. Pull the skin away from the bird and stuff pats of butter under it all over. Then take a packet of dried italian salad dressing and sprinkle it all over it. place it in the cooker breast side down and cook on low 6-8 hours. It is awesome! My two teenage boys will eat the whole bird right out of the crock pot!

  9. Kelley says:

    This is a great post! I absolutely love rotisserie chicken and often cook whole chickens in the crock pot only to have it soak up the juices and fall apart (it tastes good but so messy). The idea of the foil at the bottom of the crock pot seems like a great solution! I will be trying this asap. Thanks again!

  10. […] This post was mentioned on Twitter by DiaperDiaries, triciacallahan. triciacallahan said: Yummy! RT @DiaperDiaries: Smelling my "do at home" rorisserie chicken from @onceamonthmom in crockpot… http://is.gd/dxatw […]

  11. […] use as your starting point for cooked chicken, you get different results. (See the recent post on making your own rotisserie chicken). For these reason, I have decided that when I write menus that I will list the pounds of chicken […]

  12. Ok, so when I first saw the round foil balls, I was like…huh? Now I see that you are pure genius. I tried this (minus the paprika-I was out) and it was FAB!!!!!!!

  13. lemonade says:

    I have a lemon tree, so I slice lemons in half and put them cut-side down to prop up my chicken. Plus, you can squeeze the juice out over the chicken at the end for more flavor!

  14. […] For my bridal shower my family and friends put together this wonderful cookbook for me of their favorite recipes. I cried when I opened it because it was so beautifully put together and easy for me to add my own recipes. (If you’re looking to do something similar check out Tastebook) One of my oldest and dearest friends Jina, put this recipe in and I’ll admit I just tried it this year. As I’ve mentioned before mushrooms haven’t always been my first choice. However now I’m fascinated. After our trip the farmer’s market again last weekend I came home with another mixed bag of mushrooms. More exotic this time, so what better way to showcase them than in this creamy dish you could use for a main vegetarian dish or a side to a delicious roast chicken! […]

  15. Tosha says:

    Do I have to put water in my crockpot? Or do I just put the foil and the chicken?

  16. Dee Dee says:

    I am trying to find the recipe for making chicken broth. Can you tell me where to find the link? I know it is like 5 cups water but don’t know the rest.

  17. Jo says:

    This sounds so easy! How much water do you put in the bottom of the crock pot?

  18. I’ve got a thing for crispy skin. Anyone know if you could transfer to oven at the end to achieve that?

  19. Alexandra says:

    This is BY FAR, the most amazing thing I’ve fallen on recently! I am SO gonna try this, OFTEN! LOL!!! Thank you for posting this!!!

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