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.