Crock Pot Rotisserie Chicken

Crock Pot Rotisserie Chicken:

*Prep Time:  3 min.  *Cook Time: 4-8 Hours *Difficulty:  Easy  *Servings: 4-6


  • 1 Whole Chicken, frozen or thawed (mine was roughly 5 pounds)
  • Extra Virgin Olive Oil
  • 2 tbsp. Paprika
  • 1 tbsp. Seasoning Salt
  • 1 tbsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Salt
  • 1 tsp. Fresh Ground Pepper
  • 1 tsp. Thyme
  • Pinch of Cayenne Pepper
  • 1 Onion

*If you are working with a thawed chicken, you will want to make sure you remove the neck and giblets from the cavity and pat it dry before putting it in the crock pot.  If you are working with a frozen chicken you are going to want to look for a chicken that doesn't have the giblet bag in it.  If you can't, no big deal.  A little giblet bag and neck never hurt anyone. 

  1. Place 4 golf ball sized aluminum balls in the bottom in the bottom of the crock pot.
  2. If working with a thawed chicken, cut an onion in half and place in the cavity. 
  3. Place the chicken on top of the aluminum balls in the crock pot and drizzle with the oil.*
  4. Rub the oil all over the body of the chicken. 
  5. In a small mixing bowl combine the paprika, seasoning salt, onion powder, garlic powder, cayenne pepper, salt, pepper, and thyme.  Mix it all together. 
  6. LIBERALLY season the chicken, making sure to get under the wings and in every crevice of the bird.
  7. Place the lid on the crock pot and cook on HIGH for 4 hours or LOW for 8 hours.  If you are working from frozen you will need to cook it on LOW for 8-10 hours.  
  8. Baste with pan juices and serve.
*You can use unsalted, room temperature, butter in place of the oil if you like.