Food Geek Friday: Crock Pot "Rotisserie" Chicken

The whole roast chicken has eluded me. I love to eat them and often get one at the beginning of the week to eat on through the week. However, making it myself? Not so much.

To be completely honest, chicken in general is something that I've had a hard time mastering. I don't want to under-cook it and potentially give myself a dose of food poisoning, but I sure as heck don't want to eat dry chicken of my own making either.

Other than this recipe and this recipe - of which I used the same cooking technique - it's just less than fabulous.

And less than fabulous is just unacceptable.

Enter the crock pot "rotisserie" chicken.

It's practically fool-proof.

Crock Pot "Rotisserie" Chicken


  • 1 whole chicken
  • favorite spice blends


  1. Rinse and pat the bird dry. Rub all over, inside and out with spices.
  2. Place 4 balls of foil in bottom of crock pot. Place bird on top of foil. Cook on low for 5-6 hours or until done.
  3. Take out of the crock pot and allow to rest. Then slice up and enjoy!