Slow Cooker Rotisserie Style Memphis Chicken

• Helen | January 15, 2009 at 10:55 am - §

  When Cara showed this recipe to the CPO team we all wanted to try it. I traditionally make an oven chicken called Blasted Chicken (it only takes about an hour) but I decided to give this a try and I am so happy I did. The slow cooker made the chicken tender and the seasonings really made the chicken taste like it was slow cooked over a rotisserie. I think a slow cooker like the Hamilton Beach Set 'n Forget Slow Cooker is a be perfect slow cooker for this kind of recipe because it has a probe to monitor the internal temperature of the chicken - but any slow cooker will work. I made this recipe twice, once in the Crock-Pot Embossed Oval Slow Cooker and a second time in the All-Clad Stainless Steel Slow Cooker. Both did an amazing job!

• Tracy Keleher | January 19, 2009 at 7:19 am - §

  I tested this recipe on my family without letting them know it was cooked in the slow cooker as I wanted to gauge their reaction first.... and I was right! They thought they were eating the BEST store bought BBQ chicken of their life. It was tender, juicy, and full of flavour! I used a much larger chicken too, so there were plenty of leftovers for sandwiches.

• Janice- 2manyguys2009 | January 31, 2009 at 9:59 am - §

  Nice to give the oven a break for a change. Now I know to use tin foil when slow cooking meats.

• brenda | February 22, 2009 at 3:02 pm - §

  I liked cooking a whole chicken in the crock pot instead of a roasting pan....a lot easier to clean up and the chicken was moister than if i had baked it....the only thing that would have made it better was some kind of dipping sauce...maybe using a portion of the drippings...any ideas?

• Kelly-Jo | February 23, 2009 at 6:35 pm - §

  I made this yesterday and it was fantastic. I couldn't get a chicken as large as the recipe called for, but made the largest one I could. It was ready early so I just left it on warm in the slow cooker and it was so good. The aroma was amazing. I did make gravy from the drippings along with a poultry gravy packet and it was really good. My family loved it and couldn't believe how it just fell off the bone with such moist and tender meat. I will definitely make this again and I have already shared this recipe with a friend.

• Rita J | March 1, 2009 at 8:58 pm - §

  I am trying this recipe. I am looking for ways to use the leftovers. How do I find a good soup recipe?

• Rita J | March 3, 2009 at 9:00 pm - §

  Really good, My slow cooker has a wide bottom so I set the chicken on an upside down plate.

• Linda Sito | March 30, 2009 at 3:43 pm - §

  I noticed in the directions it says to set the slowcooker to "high" and cook for 8 hours or so. Just want to make sure that this IS the way to cook this recipe. As I haven't tried to make it yet

• Sage | April 8, 2009 at 11:51 am - §

  This was really good.I had a smaller chicken as well as a smaller slowcooker. This is even better than the store bought rotisserie chicken. And I used only 1/2 teaspoon salt; the smell is to die for.I made a gravy with the juice left at the bottom of the slow cooker and mixed it with my chicken gravy powder I buy at the Balk Barn.EXCELLENT!!!

• bonnie | May 21, 2009 at 6:25 pm - §

  Thank you for this, DH thought it was better than the regular chicken I put in the slow cooker.I have added to our family favorites.

• Carolyn | June 13, 2009 at 8:24 am - §

  Like Linda, I also would like some confirmation that the correct setting to cook the chicken is on "High" for 8 hours. Can anyone confirm? I'm afraid I'm going to come home to charred chicken instead of rotisserie chicken.

• Charlotte | July 7, 2009 at 7:44 pm - §

  I made this for dinner today and the chicken was fantastic. Best crock-pot chicken I have had.

• patty | September 29, 2009 at 7:14 pm - §

  Excellent crock pot chicken, I've made it often, its now part of my regular recipes.

• Melanie | October 3, 2009 at 9:56 am - §

  I don't like cooking with aluminum for fear the food will absorb too much aluminum. Can I use a rack of some kind in my slow cooker?

• Kimberly | October 3, 2009 at 1:59 pm - §

  Hi, I just wanted to let those know about the 8 hour cooking time. I was curious and tried it and yes the cooking time is 8 hours. Good recipe! Thanks for sharing.

• Violet | October 10, 2009 at 1:23 pm - §

  I am definitely going to have to try this, I sounds wonderful and I am always looking for different ways to cook chicken. Thanks for the recipe

• BBMinx | October 12, 2009 at 2:56 pm - §

  I had to adapt the cooking time since my slow cooker cooks faster than normal. I cook the chicken on high for 4 hours.

• Melissa | October 24, 2009 at 9:18 am - §

  We made this for my birthday and it was delicious! The chicken pretty much fell apart, and was beyond juicy! A friend of mine who isn't the best cook said she would try this again. Thanks for the recipe and the new cooking method!

• Rhonda | November 26, 2009 at 6:51 pm - §

  Thanks for the recipe. This has become a favourite in our dinner rotation.

• Wendy Taylor | March 8, 2010 at 1:56 pm - §

  I am looking forward to trying the Rotisserie Style Memphis Chicken. I have a small round slowcooker. Should I have an oval one for this receipt.Thanks for all the great receipts.Wendy Taylor

• Janice | March 23, 2010 at 12:46 pm - §

  So, not sure what I did wrong because even though the chicken was delicious, my crock cracked. Possibly too little juice from my chicken? What juice was there ended up burning on the bottom of the metal portion of the slow cooker since it all leaked out the crack.

• Marguerite Thomas | March 27, 2010 at 9:00 am - §

  I always like to put the coarse green outer stems of celery under a chicken or a roast. It lifts it out of the juice somewhat and adds flavour.

• Dharma | March 30, 2010 at 1:22 pm - §

  The chicken was great - but in my slow cooker on high, it took just over 3 hours to come to temperature (next time I will try on low for 8 hrs). I use a few whole carrots and celery stalks to make a rack/trivet under the chicken (also good if you are oven roasting chicken) - and the juices underneath make a great dipping sauce; just spoon off the fat on top and boil hard on the stove top to reduce by about half (or just add a spoon of cornstarch and boil to thicken into a gravy).Janice - probably too little juice from your chicken at the start aluminium foil balls make for a dry and hot crock - when juice suddenly starts to come out of the chicken and drops onto the crock, the sudden temperature change cracks it. This has happened to me before, but in the oven using a rack inside a baking dish...

• ange DeSouza | April 2, 2010 at 6:53 am - §

  Friends of mine that have tried this use whole unpeeled potatoes instead of the aluminum foil balls.

• Marjorie Janes | May 1, 2010 at 8:23 am - §

  Oh, I thank-you so much for the knowledge and wonderful recipes.They are so tasty and the hints that you give helps me so much.I LOVE it!!!!

• Amanda Kelley-Goodhew | May 15, 2010 at 7:52 am - §

  I couldn't wait to try this recipe. When I did I put carrots and peeled, quartered potatoes for the chicken to sit on. When I took the lid off after 8 hours, the chicken was practically falling apart. It was so good! This will definitely stay in my recipe book for a long time. Thanks for the great recipes!

• Dionne Tuplin | May 17, 2010 at 1:18 pm - §

  I made this back in February and it was fall off the bone DELICIOUS!!! It was so easy to prepare, simple to make and everyone loved it. My hubby will be home from working out West, and I plan to make this for him when he's home. This is a keeper in my recipe book. Thanks for sharing.

• jerry macleod | July 18, 2010 at 12:53 pm - §

  i only have a small crock pot so should i cook a smaller one on on low for 8 hrs or high for 4?

• Tara | October 22, 2010 at 8:15 am - §

  To avoid my ceramic crockpot from cracking, I placed about 1/4 cup of water at the bottom, as well as a few carrots and an onion. This helped keep things moist in the bottom of the pot. What a amazing recipie!

• johane | October 25, 2010 at 4:35 pm - §

  Fall off the bone tender and delicious this is the best alternative to beer can chicken in winter time even summer.

• Pamela Roberts Griffith | October 30, 2010 at 11:44 am - §

  Anyone ever wondered what slow cooking tin foil for 8 hours with your food might be doing to you and your family's health?

• Denise | January 10, 2011 at 9:27 am - §

  So, do you cook this on HIGH for 8 hours or should this be cooked on LOW for 8 hours???

• Lisa | January 20, 2011 at 3:57 pm - §

  I am doing mine today in the convection oven as I had 2 frozen chickens together and just defrosted them. So I needed to be able to use the oven and not the slow cooker this time around. will let you know how it turned out!

• Bev | February 1, 2011 at 11:21 am - §

  It should be cooked on high for 8 hours, or less if your chicken is not 4 - 5 pounds. If you're concerned about cooking tin foil for 8 hours, feel free to use carrots/celery/parsnips or whatever else to keep the chicken off the base of the slow cooker. I have done both, and the chicken turned out great both ways.I love this recipe and have sent it to all my friends!

• Caren | March 5, 2011 at 8:47 am - §

  This recipe is a keeper; I used a smaller chicken, put the temperature on low with a little water in the bottom and made Swiss Chalet dipping sauce, turned out excellent. After reading other post I am going to try potatoes instead of tin foil, bet it turns out!!

• Bonnie | October 3, 2011 at 7:23 am - §

  My family LOVES this recipe!! The only thing I do differently is that I put whole peeled carrots on the bottom of the slow cooker and put the chicken on them instead of on tin foil balls -the carrots add a good flavour to the drippings and still keep the chicken up off the bottom of the slow cooker.

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