Crock-Pot Rotisserie Style Chicken


  • 5 lb whole chicken
  • seasonings of choice I used paprika for color and a Chicago style seasoning blend (I also add some extra salt and cracked black pepper)


  • Rinse the chicken, discarding insides, and pat dry.
  • Season heavily inside and out.
  • Crush 4 sheets of aluminum foil into balls and place at the bottom of your Crock-Pot.
  • Place the whole chicken on top.
  • Cover and cook on high for 4.5 hours.
  • Remove to a cutting board and slice.

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