Here’s a super easy and flavorful Slow Cooker Rotisserie-Style Chicken recipe — juicy, tender, and seasoned just like store-bought rotisserie chicken, but made right at home with minimal effort. Perfect for meal prep, salads, sandwiches, or eating straight off the bone.
🍗 Slow Cooker Rotisserie Chicken
🕒 Total Time: 6–8 hours (slow cooker)
Serves: 4–6
🧾 Ingredients:
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1 whole chicken (3.5 to 4.5 lbs)
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2 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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½ tsp black pepper
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½ tsp dried thyme
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½ tsp dried rosemary
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¼ tsp cayenne pepper (optional for kick)
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1 tbsp olive oil
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1 onion, quartered (or a few carrots/celery sticks, optional — for elevating the chicken)
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Optional: 1 lemon, halved + 3 garlic cloves for stuffing the cavity
🔪 Instructions:
1. Prep the spice rub:
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In a small bowl, mix paprika, garlic powder, onion powder, salt, pepper, thyme, rosemary, cayenne (if using), and olive oil to form a paste.
2. Prep the chicken:
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Remove giblets from inside the chicken. Pat the chicken dry with paper towels.
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Rub the spice paste all over the chicken, including under the skin if possible.
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Stuff the cavity with lemon halves and garlic (optional).
3. Set up the slow cooker:
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Place onion quarters (or carrots/celery) on the bottom of the slow cooker to form a base. This keeps the chicken elevated and prevents sogginess.
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Place the seasoned chicken breast-side up on top of the veggies.
4. Cook:
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Low: 6–8 hours
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High: 4–5 hours
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Chicken is done when internal temperature reaches 165°F (74°C) at the thickest part of the breast and juices run clear.
5. Optional — Crisp the skin:
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For rotisserie-style crispness: After slow cooking, transfer the chicken to a baking sheet and broil for 3–5 minutes in the oven until skin is browned and crispy. Watch closely to prevent burning.
🍽️ Serving Ideas:
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Serve as a main dish with roasted veggies or mashed potatoes
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Shred for tacos, wraps, salads, or soups
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Save the bones for homemade chicken broth
💡 Tips:
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Want a juicy bird? Don’t lift the lid during cooking — it releases moisture.
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Want more flavor? Let the seasoned chicken sit in the fridge overnight before cooking.
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No veggies? Make 3 foil balls and set the chicken on top to keep it elevated.