This 3-ingredient slow cooker rotisserie-style chicken brings classic store-bought flavor straight into your home kitchen, but with a more wholesome, homemade touch. Deeply seasoned and slow-cooked to perfection, the chicken turns irresistibly tender while filling your home with the comforting aroma of a traditional Sunday dinner. It’s the perfect low-effort, high-reward recipe for busy days when you still want a satisfying, home-cooked meal. Simple, budget-friendly, and packed with flavor, this recipe delivers juicy meat, flavorful drippings, and endless serving possibilities for family dinners, meal prep, and leftovers.
3-Ingredient Slow Cooker Rotisserie-Style Chicken
Servings: 4–6 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole chicken, giblets removed and patted dry | 1 (3 1/2 to 5 pounds) |
| Rotisserie-style seasoning or seasoned salt | 2–3 tablespoons |
| Onion, quartered (or small potatoes, halved, for base) | 1 medium or 3–4 small |
Instructions
Remove giblets from the chicken cavity if needed. Rinse the chicken if preferred, then pat it completely dry with paper towels so the seasoning adheres better.
Generously coat the chicken with rotisserie seasoning or seasoned salt, covering the breast, legs, thighs, wings, under the skin, and inside the cavity. Press the seasoning into the skin to ensure even flavor.
Arrange onion quarters or halved potatoes in the bottom of the slow cooker to lift the chicken off the base so it roasts rather than stews.
Place the seasoned chicken breast-side up on top of the onion or potatoes, tucking wing tips under the bird if possible.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is very tender and the juices run clear when piercing the thigh. Internal temperature should reach 165°F without touching the bone.
Carefully transfer the chicken to a cutting board and let it rest for about 10 minutes to lock in the juices. Reserve the cooking liquid for drizzling or soup if desired.
For a crispier rotisserie-style finish, broil the chicken for 3–5 minutes until the skin browns and crisps. Rest briefly, then carve and serve.
Variations & Tips
If rotisserie seasoning isn’t available, mix kosher salt, black pepper, paprika, garlic powder, and onion powder, with optional thyme or rosemary. Add a halved lemon and fresh herbs inside the cavity for bright, aromatic flavor. Build a vegetable base using carrots, celery, potatoes, and onions so they cook into a ready-made side dish. For extra-crispy skin, brush the chicken lightly with butter or oil before broiling. Shred leftovers for sandwiches, salads, wraps, casseroles, or pot pies, and use the bones to make homemade broth. If using a smaller slow cooker, choose a 3–3 1/2-pound chicken to ensure proper fit and even cooking.
