We all know that Costco rotisserie chicken is the star of easy dinners. It’s versatile, juicy, flavorful and, best of all, requires no effort on your part! While this Fauxtisserie Chicken is not 100% hands off, it really is so easy, and delivers that same delicious, flavorful, tender chicken you love.
You can slice it up like a turkey and eat with traditional sides like mashed potatoes and a salad. You can could make a big chef salad and toss the chicken on there. Throw it in chow mein, fried rice, or pretty much any casserole recipe. Chicken noodle soup, enchiladas, pot pie, BBQ chicken pizza. The possibilities are endless!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Whole chicken – You can use whatever size chicken you want, just make sure it will fit in your slow cooker.
- Salt-based seasoning – Seasoning salt, Cajun seasoning, Lemon Pepper with salt in it, etc. Just be sure salt is one of the first ingredients on the label. I like to add a good sprinkle of paprika to my chicken as well, to help give it a nice golden color, since the skin won’t really brown when cooked in the crock pot.
- Optional extras
- whole garlic cloves, peeled
- fresh herbs
- lemon
- Aluminum foil – You’ll need either some aluminum foil to ball up and keep the chicken off the bottom of the crock pot, or something else that serves the same purpose. Stainless steel condiment cups work really well!
How to Make a Fauxtisserie Chicken
- Start off by placing 3 balls of aluminum foil at the bottom of your slow cooker. This just lifts the chicken off the bottom so the hot air can circulate around it while it cooks.
- Next you’ll prep your chicken. It gets a quick rinse and pat dry, then you can prep it as desired with seasonings. I recommend separating the skin from the meat and sliding some garlic cloves and fresh herbs in there, but you don’t have to.
- You’ll cover that bird with liberal amounts of your chosen salt-based seasoning and then pop it in the slow cooker to slow roast to perfection!
Storing and Other Tips
- After the chicken is done cooking, it’s easiest to remove the meat from the bones while it’s still warm. Store any leftover cooled chicken in an airtight container and enjoy within 2-3 days for best results.
- Nitrile gloves: If you’re at all squeamish around raw meat, but even if you’re not, I highly recommend keeping some nitrile gloves in your kitchen. They make both handling raw meat and pulling the cooked meat off the bones later much easier and less messy!
- Cooking time can vary based on the size of your chicken and your crock pot. If you’re worried your chicken is getting too done and drying out, pop a thermometer in the deepest part of the meat to check it. Here’s what to expect at different temperatures:
- 165°F – Fully cooked, but sliceable and firm.
- 175-185°F (breast) – More tender and juicy.
- 185-195°F (thighs/legs) – Connective tissue breaks down and you get that juicy, fall-apart texture.
Frequently Asked Questions
Use them to make gravy or in any recipe that requires chicken broth!
You can use a metal roasting rack if you can find one that fits in your crock pot. Oven-safe ramekins could also work, although I have not tried this.
It’s not a good idea to cook a whole chicken from frozen in the crock pot. The meat will be in the “danger zone” temperature-wise for too long and bad bacteria could grow and make you sick!
Fauxtissery chicken is just a fun name for a chicken that’s been cooked to resemble rotisserie chickens you would find at Costco or your grocery store. Although it’s cooking in a slow cooker instead of an oven, and there’s no rotating involved, the end result is amazingly similar!
Nope. Just a crock pot!
Nope. The chicken will release some juices and that will help create steam.
No, the slow cooker traps moisture, keeping everything soft. You can place the chicken under the oven broiler briefly before serving if you’d like some crispy skin.
Fauxtisserie Chicken
Ingredients
- 1 whole chicken small enough to fit in your slow cooker
- Salt-based seasoning Seasoning salt, Cajun seasoning, lemon pepper with salt in it, etc. Just make sure salt is one of the first ingredients on the label.
- OPTIONAL:
- Whole garlic cloves peeled
- Fresh herbs
Instructions
- Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it’s not stewing in its own juices.
- Rinse chicken, including the cavity, and pat dry with paper towels. Place the chicken on its back so the breast is facing up. If you want (and I actually strongly recommend that you do UNLESS you’re looking for a neutral flavor), pull the skin up all around the chicken. This does involve sticking your hand between the skin and the breast. Slice a few garlic cloves in half lengthwise and stick them under the skin. You can also arrange a couple sprigs of fresh herbs like rosemary, thyme, and/or sage under the skin. This makes a very pretty chicken when it’s all cooked and adds a lot of flavor.
- Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours. Try it with steak fries or Sara’s Stuffed Bleu Cheese Potatoes.
Notes
- After the chicken is done cooking, it’s easiest to remove the meat from the bones while it’s still warm. Store any leftover cooled chicken in an airtight container and enjoy within 2-3 days for best results.
- Nitrile gloves: If you’re at all squeamish around raw meat, but even if you’re not, I highly recommend keeping some nitrile gloves in your kitchen. They make both handling raw meat and pulling the cooked meat off the bones later much easier and less messy!
-
Cooking time can vary based on the size of your chicken and your crock pot. If you’re worried your chicken is getting too done and drying out, pop a thermometer in the deepest part of the meat to check it. Here’s what to expect at different temperatures:
-
165°F – Fully cooked, but sliceable and firm.
-
175-185°F (breast) – More tender and juicy.
-
185-195°F (thighs/legs) – Connective tissue breaks down and you get that juicy, fall-apart texture.
-
Questions & Reviews
I just want to say thanks for all your wonderful recipes! This was a fantastic way to cook a chicken!
I have made several of your recipes and ALL were good! You cook great food without being overly “fussy”. My husband wants a plate of food, not 2 mini veggies crossed over a cube of meat, and you deliver!! Keep up the great work!
Thanks!
Pat
This chicken is amazing! I use the garlic paste that comes in a tube instead of actual garlic cloves. I have also cooked turkey breasts this way, and they are excellent. The meat stays moist, and is perfect for sandwiches—I like a grilled cheese on rye with the turkey on it. Yum.
I have a small crockpot (would have to stand the chicken up) and a much larger Nesco oven w/rack. Can I use the Nesco, or have to buy a larger crockpot? Can’t wait to try this recipe!
I’m really not sure- you’ll just have to see what fits!
I have a CuisineArt slow cooker. I set it on low for about 7 hours. Came out overcooked. Next time I will adjust the time down. I’m going to read all these comments and hopefully next one will be even better. At least I’m not afraid of cooking a whole chicken anymore!!
Thanks 🙂
Another dinner success! This was my first time making a whole chicken and my mother was not confident I could do it- and even she was impressed! I used a 4.5 lb bird in a large crockpot. I washed the chicken, dried it, stuff thyme and rosemary in the cavity and in between the skin and breast. I sprinkled the entire bird with Ruby’s Rub from Ruby’s BBQ in Texas. I cooked it for 8 hours and when I served it was literally falling off the bone! Thank you, i will continue to try your recipes.
Sounds awesome and excited to try! Some ideas on other posts:
Worried about dry breast meat…try a brine ahead of time. It will add flavor and help retain moisture.
Crisper skin…try broiling quickly before adding to cooker and maybe even basting.
This is my go-to recipe for making whole chickens. I attempted to make one in the oven and it didn’t work out very well. I love that I can do so many different spices and flavors with it!
I’ve made this twice for my own house AND at work. I work on a military base with bunch of men in a fire station. What a great way to feed a bunch of hungry men! It’s economical and can be used for several days. With the leftovers we made chicken tacos for dinner the next night! Other things we’ve done with the leftovers: chicken soup, chicken salad, chili, put it on pizza, simmer with your fave bbq sauce…the list goes on!
I saw a similar method to cook bbq brisket on an episode of “Cook’s Country” only they placed the brisket on an upside down aluminum bread loaf pan. Question, how does the skin turn out? I’m usually looking for crispy skin, so I tend to steer clear of the slow cooker. Thanks
Tried this recipe for the first time today and will again
Not as “pretty” as those I’ve seen online/skin was almost the same color as uncooked
But since we don’t eat the skin it really didn’t matter
Chicken was moist and flavorful
Will make curry chicken salad tomorrow
Thanks for sharing