Yesterday was a busy day in the household, two boys working at the last minute on school projects (of course the projects are due today). Liz was working on cupcakes for her first eBook and then there was me trying to get a jump on the blogging for the week. Sounds like a busy day and it was but it’s also a normal Sunday, so I was really glad that I had on my Monthly Menu Plan to cook this Slow Cooker Rotisserie Chicken I found on Real Food, Allergy Free.

I love walking into the kitchen and taking in all the aromas while using my slow cooker, the anticipation can be almost unbearable at times.

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Slow Cooker Rotisserie Chicken Recipe

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  • Total Time: 8 hours 10 minutes


A delicious moist chicken cooked in the Slow Cooker. Recipe from


  • 1 Young Roasting Chicken (45 pounds)
  • 2 Medium Onions
  • 56 Potatoes

Spice Rub

  • 4 teaspoons Salt
  • 2 teaspoons Paprika
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Thyme
  • 1 teaspoon Black Pepper
  • 1/2 teaspoon Garlic Powder


  1. Prepare your Chicken by rinsing both inside and outside and pat dry with a paper towel (remove giblets if there are any)
  2. Mix together the Spice Rub in a small container
  3. Rub the spices onto the skin of the chicken coating well (use all of it).
  4. Cut Potatoes into large chunks (enough to fully cover the bottom of your slow cooker)
  5. Rough chop the onions and add to slow cooker
  6. Place the Chicken on top of Potatoes and Onions
  7. Place lid on slow cooker
  8. Cook on low for 6-8 hours until tender
  • Prep Time: 10 minutes
  • Cook Time: 8 hours

I’m really looking forward to this week’s menu, especially the Meatloaf Sandwiches and Fried Mashed Potatoes. I’ll be busy in the kitchen and the photo room all week as I share these recipes  as I make them.

Weekly Menu Plan

Monday ~ Loaded Macaroni and Cheese and Quick Chips

Tuesday ~ Meatloaf with Garlicy Mashed Potatoes

Wednesday~ Chinese Chicken Salad

Thursday ~ Tacos and Mexican Rice

Friday ~ Meatloaf Sandwiches with Fried Mashed Potatoes

Saturday ~ Fried Egg Sandwiches, Twisted

Sunday ~ Stew with Cornbread

What’s on your menu this week?

Linking to…Gooseberry Patch



  1. I was going to try this tomorrow for dinner, I just wanted to double check that I’m not putting water into the crock pot. I am just really starting to use it more and the only recipes I’ve done I had to put some kind of liquid in it.

    • No water is needed for this, I always slice up an onion and lay that on the bottom of the slow cooker to keep the chicken off the bottom. Also not adding water lets the chicken cook in its own juices. Let me know how it comes out.

      • It came out great and was a big hit! I liked how it was moist and didn’t dry out. Thanks for the recipe!

  2. I made this last Sunday and it was so good. I did put it breast side down in the crockpot and it was so juicy. I will be making this a lot.

    • So glad you liked it Patti! It’s favorite here too! Thanks for stopping by!

  3. This looks really good and I’m going to try it tomorrow. I wanted to know which way do you put the chicken in the crockpot? On the breast side or on the back side? Thanks for posting!

    • Hi Kadesha,

      We always place the chicken in the crockpot breast side down. As far as the potatoes are concerned I just wash them and cut them into chunks leaving the skin on but if you prefer them peeled that would be fine to do also.

      Thanks for stopping by and drop me a note letting us know how it went

  4. Thanks for your quick response. I’ll be sure to let you know how everything turns out tomorrow.

  5. Dinner was really good. My husband and 3 year old son loved it. It was especially convenient that I cooked it in the crockpot, so when I came home from work, I didn’t have to worry about cooking dinner. I never really used a crockpot to cook before. However, after yesterday, I will be on the search for more crockpot recipes!

    • Awesome! So glad to hear you liked it! We enjoy using our crockpot also and really need to utilize it more.
      Thanks for stopping by and letting us know!

  6. I am excited to try this! I enjoy using the crockpot but most recipies are caseroles or soups… I always prepare my pork and beef roast and my short ribs in my crockpot but have never seen a recipe like this!
    Plan to do this for Sunday dinner tomorrow!

    Thank you again!

  7. Kristin@Blood,Sweat,and Books Reply

    Just stumbled across this on pinterest I cant wait to try it!

  8. If you take the chicken out of the crockpot (carefully as it’s so tender at that stage ) put in on a sheet pan, ( I line mine with foil to prevent cleanup) & cook in a 450 degree oven for 5-8 minutes, you’ll have a nice crispy skin.

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