Faux-tisserie Chicken

Do you ever get really hungry for Thanksgiving dinner right before Thanksgiving? We do around this house.   This is a great way to make a whole chicken. Rotisserie makes such a juicy chicken to eat with sides like potatoes and gravy, shredded for enchiladas, make a chicken salad, pulled meat sandwiches, chicken soup, pot pie or a Midwest Haute Dish!

Faux-tisserie Chicken
Print recipe here

1 whole chicken, small enough to fit in your slow cooker
1- 2 TB of Homemade Seasoned Salt, be generous but to your own taste
3 large pieces aluminum foil

1. Prepare your slow cooker by taking 3 pieces of aluminum foil, crumple them into 3 balls. Toss into the bottom of your slow cooker. The foil balls will hold your chicken up out of the juices that drip.  Remember to save the juices afterwards!

2. Now prepare your chicken. "Rinse it, pat it, and mark it with a C..." Rinse out the whole chicken, remove any bags or necks, etc from inside, rinse and drain out. Pat chicken with paper towels to dry.

3. Place the chicken on top of the aluminum foil balls and into your slow cooker breast side up. Very carefully pull the skin up all around the chicken. It took me years to be able to do this as I still hate touching raw meat and thinking about meat in general. Squeamishly rub about 1/2 TB seasoned salt underneath skin. Pour 1/2 TB seasoned salt into cavity. Rub 1/2- 1 TB seasoned salt on outside of the bird all over, underneath, sides, wings, and top.

4. Cover and set to low. Leave it alone for 7-8 hours.

Almost done...getting hot and steamy in there!
5. Be careful when you take it out, this tender chicken will literally fall off the bone when you take it out. Transfer to a plate and serve.
Look how tender this is!
This is a seriously delicious and juicy way to make chicken.  I highly recommend it!

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  1. My kids would love this as rotisserie is their fave. So simple too and I bet it smells great as it cooks.

  2. I absolutely love this idea. I am so going to try this. I have a whole roaster in the freezer as we speak.

    Question.. what do you mean by pull all the skin over the top? Two- did u use the juices to make a gravy?

  3. Thanks Robin and Donna!
    Donna- I gently pull the skin up to rub some seasoning between. So there is seasoning on the breast meat underneath the skin too. Then add more on top of the skin also. Make sense? Sometime I can think it in my head, but it comes out more confusing....
    Yes, for sure save the juice and make gravy or sometimes I will add to soups, casserole, carmelize onions and peppers, etc.
    For sure let me know how you liked it!

  4. First this is a terrific idea!

    Two I hate touch meat especially chicken. I make Joe do it. :)

  5. I see you finally figured out how to change your header. I like it!

    I am going to try this method of cooking chicken. I can't believe it fell apart like that. Your chicken noodle soup looks fantastic too!