We love this slow cooker rotisserie chicken and baked potatoes meal because it’s simple, low-fuss, and super delicious. It’s another great prep-ahead meal that cooks itself while you are spending time doing all the important things.
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Hello, my friends! How are you?
You may be swamped with Halloween festivities today like I am. I’ll be honest I’m not a huge fan of many elements of Halloween–the candy overload, the spooky and the gruesome and the scary…none of that really appeals to me.
Having said that, Halloween is a fun time to spend with family. And the fun and cute part about Halloween is something that I do enjoy.
Rather than trick or treating, my family growing up would always celebrate with a Halloween Spooknik. We’d dress up in costumes and take a family picture. Then we’d play fun games like pin the nose on the jack-o-lantern or bob for apples. My mom would always make homemade donuts and we always looked forward to those every year.
We’ve carried on the family Halloween party tradition in our own family. We have some traditional dinners that we only make this time of year that I plan on perfecting and posting someday. But this year I’m kind of glossing over Halloween here on the blog (hope that’s okay with you).
Instead I’m popping in to share with you this really great and easy dinner that is so great for busy days when you are on the run. This recipe would also work great if you are planning a small Thanksgiving this year, don’t want to cook a big old turkey, but still want something festive.
I love how it’s almost a complete meal in a slow cooker with the chicken and “baked” potatoes. The word baked is in quotations because these potatoes are actually not baked at all. Everything just cooks together in the slow cooker at once. It’s pretty awesome.
So let me show you how easy this meal really is.
How to make slow cooker rotisserie chicken
First, you take a whole thawed chicken and rinse it off under water. Take a peak inside the neck cavity because they sometimes stuff the neck or giblets in there. You won’t need them for this recipe, but they do give a delicious flavor to chicken gravy or soup so save them if you want.
Next, pat the chicken dry with paper towels and season it all over with seasoning of your choice. You can do plain old salt and pepper, if you want. We’ve tried seasoning salt and lemon-pepper seasoning and they both are delicious. But our favorite is this Chicken and Poultry Rub (aff. link). This is what we use most often.
Be generous with the seasoning. If you are just doing salt and pepper, don’t go too overboard, but be plenty generous.
Next, wash and wrap the potatoes in foil and stick them in the slow cooker.
You don’t need any liquid for the recipe. Just stick the whole chicken on top of the potatoes, breast side down and cook away. It will cook in 4 to 6 hours on HIGH, depending on the size of your chicken and how hot your slow cooker cooks. Test it with an instant read thermometer (aff. link), it should be read 165 degrees F in the thickest part of the breast when it is done.
Carefully remove the chicken to a deep sided dish, tent it with foil and let it rest for 10 minutes (or up to 30) before carving.
We like to serve the meal with a salad or veggie to make it truly complete. We love these quick and easy garlic butter sautéed carrots that come together in 20 minutes.
Completely and utterly simple, but oh so delicious.
Slow Cooker Rotisserie Chicken and “Baked” Potatoes
We love this slow cooker rotisserie chicken and baked potatoes meal because it's simple, low-fuss, and super delicious. It's another great prep-ahead meal that cooks itself while you are spending time doing all the important things.
Ingredients
- whole chicken 3 to 5 pounds
- 5 to 6 medium/large potatoes
- salt and pepper or other seasonings see note
Instructions
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Rinse raw chicken, remove any possible giblets in the neck cavity and pat dry with paper towels. Sprinkle chicken generously all over with seasoning.
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Wash potatoes, scrubbing skins well and wrap in aluminum foil (see note). Place foil-covered potatoes in the base of a large slow cooker (I use a 7 quart oval cooker).
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Place chicken on top of foil-wrapped potatoes, breast side down. Cover and cook on HIGH for 4-6 hours (see note) until the internal temperature of the chicken in the thickest part of the breast reaches 165 degrees.
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Transfer chicken to a deep-sided dish (like a 9 x 13-inch baking dish) and tent with foil to rest for 10 minutes (or up to 30 minutes) before carving and serving. Serve with “baked” potatoes and baked potato toppings, as desired.
Recipe Notes
1. Lemon pepper seasoning, seasoning salt, lawry’s perfect blend chicken and poultry rub all work great for seasoning this chicken. The latter is probably my favorite and the way we make it the most.
2. If you don’t want to serve “baked” potatoes with the chicken, you can just make 5 or 6 balls of foil to set the chicken on.
3. If the chicken doesn’t fit completely in the slow cooker with the lid on that’s okay. Instead of using the lid, cover the slow cooker insert with a couple of layers of aluminum foil, sealing it as best you can to keep the steam inside. It works great.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
