Slow Cooker Rotisserie Chicken

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Slow Cooker Rotisserie Chicken made with just a few spices and in the slow cooker with CRISPY skin without a second spent in the oven!

Slow Cooker Rotisserie Chicken made with just a few spices and in the slow cooker with CRISPY skin without a second spent in the oven!Slow Cooker Rotisserie Chicken

Rotisserie Chicken dinners are a favorite in our house, when I’m running behind, we snack on the legs and wings (and maybe a few bites of thigh meat) while preparing dinner. Then we chop up the white meat and rest of the dark meat to use on in our simple recipe for dinner.

This type of slow cooker cooking has been something the blog has explored many times before. As a rule I use the minimum amount of liquid needed at all times.

In fact here are some crispy slow cooker recipes we’ve done on the blog before:

Slow Cooker Roast Chicken with Crispy Skin is actually an even easier hack than making a regular rotisserie chicken in the oven or picking one up. PLUS, the liquid left behind in the slow cooker (once you strain the fat) is liquid gold you can easily add into a sauce or pasta dish you’re making.

How long does it take to cook a chicken in a slow cooker? You can cook on high for 4-5 hours and have edible moist chicken, but the crispy rotisserie chicken will take longer to melt the fat from the skin away.


How long does it take to cook a chicken on a rotisserie? In the oven about an hour, in the slow cooker 8 hours and on the grill about an hour and a half.

Can you cook a whole chicken in a slow cooker? Yes, between this recipe and other beer can chicken or flavored recipes, a whole chicken does great in the slow cooker, just be sure to prop the chicken up on foil.

Did I mention it is SUPER CRISPY without ever going in the oven? Look at this chicken wing:

Or this chicken leg, look how thin the skin is. 100% truth, it make a crackling sound when I ate it ten seconds later:

Super easy, CRISPY, slow cooker rotisserie chicken.

The spice rub is a total breeze. Garlic salt, black pepper and paprika. Or, use kosher salt, garlic powder, black pepper and paprika.

Look at the skin on the leg, its translucent because the fat has rendered so thoroughly. I’m not going to lie, this chicken beats a Costco chicken any day of the week. In fact you can see it over the whole chicken, the skin is paper thin, look at the leg in this picture, right up along the slow cooker wall. You can see through that.

The easiest rotisserie chicken you'll ever make. Crispy Rotisserie chicken in the slow cooker.

How to make a Slow Cooker Rotisserie Chicken:

  • Make a foil rack!
    • Using Heavy Duty Foil, cut two 18 inch pieces.
    • Roll each piece the long way, loosely, so the tube of foil was as long as possible, then curve it like an oven heating coil, like a flattened S.
  • Lay the chicken on top of your foil rack, heavy duty foil really does work best for this, I found regular foil just takes way more of it and still gets compacted down more.
  • Pat the chicken dry before placing seasoning.
  • You can place it either breast side up or down, your choice. I did breast side up for the sake of the photos.
  • Make sure the chicken isn’t touching the top of the slow cooker. If it is pressed up against the glass it is too big.
  • Don’t use frozen chicken, this has a much higher water content.
  • Make sure to take out the innards. That won’t taste great.
  • Try not to add any liquids to the chicken, even lemons or lemon juice. The less liquid the more crispy.

In this photo you can get a better glimpse into the foil rack below:

Quick and easy rotisserie chicken made entirely in the slow cooker.

How to Cook a Rotisserie Chicken in the oven:

Preheat oven to 450°F. Rub oil all over chicken. Season with paprika, garlic salt and black pepper. Place on rack in roasting pan and roast for 20 minutes. Lower the temperature to 400 degrees and cook for an additional 45-60 minutes or until chicken thigh is 170°F when checked with a thermometer.

Looking for more slow cooker chicken recipes?

Tools Used in the making of these Slow Cooker Brown Sugar Garlic Chicken Thighs:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Heavy Duty Foil: Using regular foil will waste probably 3 times as much as I can roll the heavy one loosely to keep it higher off the bottom of the slow cooker.
Garlic Salt: Maybe its because I grew up with it, but this garlic salt is my favorite.


Save Recipe

Slow Cooker Rotisserie Chicken

  • Yield: 6 Servings
  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Course: Main Course
  • Cuisine: American
Slow Cooker Rotisserie Chicken with just a few spices and in the slow cooker with CRISPY skin without a second spent in the oven! Better than store bought!


  • 1 whole chicken 4-5 pounds, fully defrosted
  • 2 teaspoons garlic salt *
  • 1 teaspoon coarse ground black pepper if using standard ground, use 1/2 teaspoon
  • 2 teaspoons paprika plus a bit for sprinkling


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Clean out the inside of the chicken and pat it completely dry inside and out with paper towels.
  2. Mix the seasonings together and rub all over the chicken inside and out.
  3. Using Heavy Duty Foil, cut two 18 inch pieces.
  4. Roll each piece the long way, loosely, so the tube of foil was as long as possible, then curve it like an oven heating coil, like a flattened S.
  5. Place the chicken on top of the foil, sprinkle with a bit more paprika.
  6. Cook on low 8 hours.

Recipe Notes

I use this brand of garlic salt specifically, I love the flavor.

If not using garlic salt, use 1 1/2 teaspoons kosher salt and 1/2 teaspoon garlic powder.

Nutrition Information

Yield: 6 Servings, Amount per serving: 372 calories, Calories: 372g

All images and text © for Dinner, then Dessert, Inc.

Save Recipe
Slow Cooker Rotisserie Chicken made with just a few spices and in the slow cooker with CRISPY skin without a second spent in the oven! #slowcooker #rotisseriechicken #recipe #chicken.
Slow Cooker Rotisserie Chicken made with just a few spices and in the slow cooker with CRISPY skin without a second spent in the oven! #slowcooker #rotisseriechicken #recipe #chicken.
Slow Cooker Rotisserie Chicken made with just a few spices and in the slow cooker with CRISPY skin without a second spent in the oven! #slowcooker #rotisseriechicken #recipe #chicken.

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Chicken Holidays Main Course Main Dishes Meat & Seafood Recipe Slow Cooker

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  1. SO fantastic for this time of year!  I feel like I’m always having to run to the store for a rotisserie chicken… but no more!

  2. My brother in law used to be a vegetarian. Then one day he was walking into Kroger or some store, spotted a Rotisserie Chicken, and bought it and ate the whole thing. He’s never been a vegetarian since. I am going to send him your recipe, because this looks amazing 🙂

  3. Don’t laugh at my question but I don’t get the foil part. Can someone explain this to me so I can? Is the chicken sitting on the foil or is the foil surrounding the chicken? OK you can laugh.
    Thanks to whom ever answers.

    1. Sorry for the confusion! Your chicken will be sitting on top of the foil. I hope you try it and come back to let me know what you think!!

  4. I should definitely make rotisserie chicken at home more often. I buy them from Sam’s a lot but this homemade version looks soooooo much better!

  5. Sabrina, the recipe looks amazing!  The only thing I’m concerned about is the salt on the skin touching the foil.  The salt will eat through the foil!  Can I put a plate underneath instead?

    1. Thank you so much, Ann! I completely understand your concern but please don’t put a plate under it. There is no issue cooking it this way and the salt didn’t eat through the foil. It came out absolutely delicious!

  6. Sabrina, your using a programmable slow cooker, what setting and temperature are you using? Just bought a Instant Pot Gem and not sure what to use.

  7. Ok I’ve done this twice and it was great! The first time was with a 6 pound chicken and it tasted amazing but no crispy skin. Tonight I made it with a 5 pound chicken and the wings and legs got crispy but not the top. It still tastes amazing though! And the juice in the bottom is divine! I’m going to try diluting it with water and making chicken broth. 

    Rating: 5
  8. I just made this and the chicken I had was only 3 pounds so we cooked it a little while less. The skin didn’t really get crispy but it was delicious. I will have to try it again with a larger chicken and see how we do.

  9. Making this chicken tomorrow.  The chicken is a little larger (7lb) than recommended, but, I plan to start it at 7am for 4 pm service.  I can’t wait! 

  10. This chicken was wonderful. The liquid gold in the bottom was just that, liquid gold. The only thing wrong was no crispy skin. The chicken did not touch the lid. It was wonderful, but how do I get the crispy skin?

    1. I’m so glad you enjoyed it but sorry to hear about the skin not crisping up. Depending on how much saline is pumped into your chicken, it might have released more moisture than mine. Try leaving the slow cooker lid off a bit for the last hour to vent next time as see if that helps crisp it up.

  11. My dad had a stroke just before Christmas and so my mom and I really didn’t want much fuss with Christmas dinner. I found this recipe and this is what we had. Coming home after a stressful day to this incredible chicken was just what we needed. He’s home now, things are still stressful, but he asked us to fix chicken for dinner. I have 2 enormous bone-in chicken breasts (about 4.5 pounds) in the crock pot. The skin is crisp, the meat is moist and falling off the bone. Now if my side dishes were done. Thank you for this great recipe.

    Rating: 5
  12. I followed the instructions using a 6 lb chicken in a new Crock Pot 6 quart. I cooked it on low but at 4 hours the thigh is 170 degrees. No crispy skin here.??? Not sure what to do except I cannot imagine this chicken will be moist and tender inside with 4 more hours of heat…Confused by the 8 hour recommendation…I don’t want a dry chewy chicken. Any thoughts? I have had many different slow cookers and find Crock Pot brand generally runs cooler than others…

    1. You could try leaving the lid off a bit for the last half hour or so to help get it crispier. It might have had too much moisture trapped from the water content in the chicken.

  13. I bought rotisserie chicken once, and never bought it again. It was waaay over seasoned, and much too small for the price…a total ‘rip-off’! It’s SO easy to make your own, and I love making it in the slow cooker, since it comes out super tender & juicy.

    Rating: 5
  14. I cooked this for yesterday with the chicken upside down. It worked and tasted great!!!! Thanks for this recipe.

    Rating: 5
  15. Tried this chicken today. My slow cooker has a rack so I used that instead of the foil to keep the chicken off the bottom. Although the chicken tasted great, the skin never got crispy. Any idea why? Does the foil do more than just keep the chicken off the bottom?

    1. I’m so glad you enjoyed the chicken. As far as it not crisping up, for next time I would make sure your chicken is completely thawed and even pat it dry to ensure there isn’t any extra liquid. If you do that and it’s still not as crispy as you’d like, try propping the lid up to release some of the steam during the last half hour of cooking. Hope this helps!

      1. I have a tip I thought that might help.

        I have read that some people lay a clean tea towel just under the lid so that any excess water is absorbed instead of just dripping back on to the food. Lay the towel over the crockpot and pop the lid on. I have used this tea towel trick a few times now.

        1. I have heard about that trick with the towel. I must ask someone in here. Is that safe? I wonder both about the towel and the foil in this recipe. Risk for fire?

  16. I can’t wait to try this recipe it looks so yummy. The fact that you only use Lawry’s garlic salt for cooking tells me you’re a great cook, because that’s what my mom always cooks with & so do I lol. Back when I turned 18 & got my own place I tried a different brand but was so disappointed, I’m 30 now & still using Lawry’s. Their lemon pepper is also my fave.

  17. Absolutely amazing recipe. Turned out so so good…my husband said it’s the best chicken I’ve ever made (and he is SO picky so that’s a huge compliment). Only change I made was I put the chicken on broil in the oven for 5 min (only 5!) after it was done cooking for 8 hours. So delicious…will be a regular meal in our house!

  18. I’ve used crumbled foil to keep items off the bottom of pans in the oven, but never thought to use it in the crockpot. I want to thank you so very much for all of your recipes and tricks, tips, and advice.

    Wow. And I dig the crispy skinned bird as well. Stay bold, eat well, play with your food!

  19. I asked the butcher at my supermarket to cut the fresh whole chicken into 8 pieces. 2 legs, 2 thighs, 2 breasts & 2 wings. I did the foil, dried the chicken parts with paper towel, rubbed in the spices, put in my slow cooker for 8 hours later on low. Incredible chicken, crispy, & already cut up for me. Served with Brussels sprouts. The foil really works. Chicken was so juicy. Excellent method of cooking chicken. I live in Florida & hate to turn the oven on in summer. Very easy to prepare.

    Rating: 5
  20. Oh my! This is so delicious with crispy skin!

    I did not have heavy duty foil on hand so I used a rectangular foil pan 8 by 6 inches. Cut the bottom out then folded the sides to 1 1/2 inches in height. Ended up with a strong base for the chicken to rest on.

    Thank you for sharing this recipe!