Crock Pot Rotisserie Chicken Recipe – 3 Points +

Crock Pot Rotisserie Chicken

Lately, I’ve been seeing some Crock Pot Rotisserie Chicken Recipes floating around on Pinterest. Like many other things I see on Pinterest, I assumed this was too good to be true. Succulent, evenly cooked, rotisserie style chicken from a crock pot? No way. But I adore rotisserie chicken, and if there was an easy way to make it at home myself without having to buy yet another appliance to fit into my already cluttered kitchen, well then I was game to give it a try. I reviewed a few recipes and notes, and created my own version. The key is to stick the chicken under the broiler first to crisp up the skin and seal in the moisture of the chicken. Then pop in in your slow cooker for the rest of the time to cook through. I was absolutely AMAZED at how good it turned out!! Seriously delicious. It was incredibly moist and juicy, and was totally falling off the bone. And it was way better than the rotisserie chickens I’ve purchased at stores or restaurants. From now on, this is the only way I’ll have rotisserie chicken – it was that good, people. Just note that the nutritional information and the Weight Watchers Points + I’ve calculated for this recipe is based on the WHOLE chicken, with the SKIN REMOVED. I added up the stats from the entire chicken and then divided it by 8 servings. So, your Points + may vary a bit, depending on whether you are eating breast, thigh, wing, etc. But most importantly, remove the skin! This will be one of the best Weight Watchers Crock Pot Recipes you’ve ever made.

Crock Pot Rotisserie Chicken

Now you can make your own rotisserie chicken at home with this amazingly good Crock Pot Rotisserie Chicken Recipe. No fancy equipment needed…just your slow cooker! The end result is a chicken so juicy and delicious you will never buy rotisserie chicken at the store again.

Ingredients

  • 1 whole chicken
  • 1/2 cup fat free chicken broth
  • 1 tbsp paprika
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 bay leaves
  • Salt & pepper to taste

Instructions

  1. Preheat broiler.
  2. In a small bowl, combine paprika, onion powder, garlic powder, and salt & pepper.
  3. Rub chicken all over with seasoning, and place in a shallow baking dish.
  4. Place chicken under broiler for about 10 minutes or until skin begins to darken and crisp.
  5. Remove from oven and transfer to crock pot.
  6. Add in broth and bay leaves, and cover with lid. Cook on low for 7-8 hours or high four about 4-5 hours.

Preparation time: 5 minute(s)

Cooking time: 8 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (General)

Entire recipe makes 1 whole chicken, 8 servings
Serving size is 1/8thof the chicken, with SKIN REMOVED
Each serving = 3 Points + *

PER SERVING: 120 calories; 4.5g fat; 0g carbohydrates; 18g protein; 0g fiber

*The nutritional information and Points + value may vary a bit depending on which parts of the chicken are consumed. The data I have posted here is calculated based on an average of the nutritional data for the whole chicken with the skin removed.

Comments

  1. Fantastic moist chicken. Will definitely make again. It was so well cooked that we couldn’t get it out of the slow cooker without it falling apart! Lol

  2. dissapointed says:

    I cooked this on low setting for seven hours and it looked delicious. But texture was so dry it had to be thrown out! It reminded me of an over-baked Thanksgiving turkey. I’m wondering if the problem may have been either the chicken or perhaps my low setting may not be low enough? Is there a way to check for accuracy of crockpot settings?

  3. ashmcdavidson says:

    This is sooooo good! My husband and I absolutely love it… the chicken turns out so juicy and tender! Both times I made it, it ended up in the crockpot for 9-10 hours untouched which is longer than stated but it still turns out great

  4. This chicken looked great and tasted fantastic. Super tender. Yum!

  5. I made this it was great I used split chicken breast instead of whole chicken, my husband doesn’t like dark meat. Any suggestions on how to reheat it I had left overs?

  6. I am wondering what size chicken you should use?

  7. I thought this was great! Personally, I am disgusted by chicken skin so I don’t mind at all taking the skin off. However, after it was done I stuck it back under the broiler for a few min. to make the skin extra crispy for my family. Everyone loved it! I also made a little extra stock and injected it into the breast and thighs. All in all it was a super yummy, easy meal that we will repeat in the future! Thanks! xo

  8. What’s the point of CRISPING the skin if you have to remove it, if you are on WW? I’m not on it, so I’ll eat it. Thanks!

  9. I do this ALL the time – I don’t have time to broil ahead of time, just clean the guts out, throw the whole thing skin and all into crock pot, add a packet of onion soup mix, potatoes and carrots, and cook on low all day. Moist, juicy, yummy chicken

  10. kristaisme says:

    Just wondering if you take the skin off before you cook it, or after?

    • After…it’s easier, and plus the skin helps the chicken meat retain its moisture while cooking.

  11. Elizabeth @ Food Ramblings says:

    Definitely making- can’t wait!!! I am going to do like Nancy and try to make it a one pot meal!

  12. I assume you add the onion powder in with the paprika and garlic powder.

  13. I was wondering if you thought it would work if I added some carrots and potatoes to the crockpot to cook as well? I very rarely use my crockpot and thought that this would make a one dish meal. Would the juices from the chicken make the vegetables greasy?

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