Crock Pot Chicken and Potatoes Rotisserie Style
I love this Crock Pot Chicken and Potatoes dish.
One of the biggest challenges for many of us today is figuring out how to find time to cook, clean, and get supper on the table. This recipe for Rotisserie Style Crock Pot Chicken and Potatoes changes all of that because this gorgeous chicken dinner that you see before you pretty much cooks itself in your crockpot while you go about your day.
How To Organize The Ingredients In the Crock Pot
This is a wonderfully easy recipe to throw together in your slow cooker—the chicken will end up tasting like a freshly made, juicy rotisserie from your local deli. I season mine lightly, but you can go heavier on flavor using whatever herbs and spices you like.
Keep In Mind Where To Put the Potatoes
Placing the potatoes under the chicken allows the chicken to cook above the juices rather than in them so that the chicken browns nicely, while the rich broth adds depth to the red potatoes beneath. Make sure you get small red potatoes about golf ball size because larger ones will hold the chicken up too high and the slow cooker lid won’t fit on.
So grab a few ingredients (Three, you only need three things!) and put this Crock Pot Chicken and Potatoes on the menu for the weekend!
To make Rotisserie Style Crock Pot Chicken and Potatoes with you’ll need:
- Red potatoes
- Seasoned Salt (such as Season All)
- A whole chicken
Clear out the Inside of Your Chicken
Make sure nothing is inside your chicken. They used to always have giblets inside it but as a new generation of cooks have come into the kitchen I think most chicken companies have stopped doing that.
How to Make Chicken and Potatoes in a Slow Cooker
- Place potatoes in bottom of a 6 quart slow cooker. Sprinkle chicken liberally with seasoned salt. Place atop potatoes.
- Make sure chicken sits low enough in the pot for the lid to go down all the way. If it doesn’t, you may need to cut your potatoes in half so that it sits lower.
- Cover and cook until cooked through, juicy, and aromatic, 7 to 8 hours on low, 3 to 4 hours on high. I like to cook mine all day long.
Crock Pot Chicken and Potatoes Rotisserie Style is as pretty as a picture arranged on a nice platter and placed in the center of your table!
Now look at this fancy plate. They’ll never know the crock pot did all the cooking!
Ingredients
- 8-10 small red potatoes
- 1 whole chicken 3-5 pounds
- 2 tablespoons seasoned salt such as Lawry’s, lemon pepper, or dried Italian seasoning
Instructions
- Place the potatoes in a 6-quart slow cooker and set the chicken on top (be sure that the top of the chicken sits below the rim of the pot). Sprinkle the chicken liberally with the seasoning.
- Cover and seal the pot and cook until the chicken is cooked through, juicy, and aromatic, 7 to 8 hours on low, 3 to 4 hours on high.
Nutrition
Other Chicken Crock Pot recipes you may like are:
Italian Chicken and Potatoes A simple crock pot meal!
AMAZING & EASY Crock Pot Chicken Lettuce Wraps
An old Southern saying I heard a lot as a child!
Hi Christiy Can I add red potato, carrots, corn and green beans to a already cooked rotisserie chicken. How long do I cook the veggies before I add the chicken and do I set the crock pot cook on low or high and for how long? I don’t want to mush the chicken. thanks for your help
The chicken always needs to cook for the time in this recipe but veggies will vary. Root vegetables (potatoes, carrots, turnips, etc) will cook the same amount of time. Softer veggies (green beans, etc) will cook in about half the time. I would only put root veggies underneath, all other veggies add to it by pouring on top halfway through the cook time. 🙂
This one is definitely getting pinned. I love the potatoes-as-risers idea. But really I’m commenting to say this: CHRISTY!!! Your photography is AMAZING here!!! I did a double take to confirm that I was truly on Southern Plate, cuz (for all I love to make food “pretty”), I dearly love and often quote your “it’s just food, we’re gonna eat it, not make a shrine to it” saying, …and this food is “sitting up pretty and smiling for the camera”!!! This is magazine photography!!! Gorgeous pictures that make a great sounding recipe totally irresistible! I’m going out to my freezer to dig out that chicken now…
P.S. Looking at this before I hit submit, I’m seeing a lot of exclamation points. Errr… I hope you aren’t still reading all comments by your “exclamation point system”. : )
LOL!!! GIRL I LOVE YOU !!! This comment made me smile, laugh, and smile again! lol. So I’ve moved up in the world a bit. I’m now developing and testing all of my recipes, doing all of the writing, etc, but I have two photographers that I send my finished recipes to and pay them to photograph them for me. It’s given me a lot more time to focus on the things I am good at (well at least I think I’m good at) and it’s also enabled the photographers to do what they love the most and are good at as well. It’s a win win and I get to enjoy Southern Plate like I did back in the old days 🙂 Plus, my kids get to eat the results immediately instead of waiting on Mama to take pictures – which they really enjoy!
Oh my gosh, I can smell it now, thank you !!!!!
How about using a bone in turkey breast and or a boneless one? I have one of each in my freezer. Thanks
We love turkey cooked this way 🙂
Can we do it with cut up chicken as well?
Hi Christy,
Does this work with any vegetables, as long as they are high enough to keep the chicken elevated? We are not big fans of potatoes in our house. I was thinking of substituting the potatoes for other root vegetables.
Sure! I would stick with sturdy veggies so they can support the weight without becoming moosh but root veggies are perfect for this.
Can I use chicken pieces instead of whole chicken?
You sure can 🙂