Updated March 25, 2013
After trying this many different ways, with many different seasonings I've decided to let y'all know that if you turn the chicken with the breast side down it will keep the white meat (which tends to dry out easily) nicely basted. I also often use small new potatoes or onions wrapped in foil under the chicken so that it doesn't sit in the excess fat that would make the whole thing greasy. They also make great side dishes too.... just sayin'!
- Lawry's Season Salt to taste (or lemon pepper, bbq, fresh rosemary... whatever flavor you want your chicken to have really)
- Pepper to taste (again, whatever seasoning depending on what flavor you want your chicken to have)
- aluminum foil
- crock pot liner(for easy clean-up)
Sprinkle generous amounts of the season salt/pepper inside the cavity of the chicken.
Make 4 or 5 aluminum foil balls to set inside the crock pot.
Set the chicken on top of the foil balls. (This keeps the chicken from soaking in the juices.)
Add more seasoning salt/pepper if desired
I would consider using a 6 quart crock pot to do this in. You just want to make sure that the chicken you purchase will fit in the crock pot while allowing the lid to fit snuggly.
If you wanted a one pot dinner you could wrap some halved potatoes and onions wrapped in aluminum foil underneath the chicken instead of aluminum foil balls.
To brown the chicken, and if you have a removable crockery crock pot, you could stick the crock pot - crockery part only - in a 350 degree oven for a few minutes to crisp up the skin on the chicken.
I would also watch the cook time Jeanette recommended. If you're chicken is larger it may take a little longer to cook. What you're looking for is the juices to run completely clear. When in doubt though, always use a meat thermometer to check the chicken has reached a safe temp.This recipe shared at Recipe Swap Thursday and Grocery Cart Challenge Recipe Swap.
reade more...
After trying this many different ways, with many different seasonings I've decided to let y'all know that if you turn the chicken with the breast side down it will keep the white meat (which tends to dry out easily) nicely basted. I also often use small new potatoes or onions wrapped in foil under the chicken so that it doesn't sit in the excess fat that would make the whole thing greasy. They also make great side dishes too.... just sayin'!
As always I want to give a great big THANKS to all of my loyal followers for their suggestions on making the crock pot ROCK! ~Ginger
ORIGINAL POST October 6, 2010:
This is how Jeanette does crock pot Rotisserie Chicken. All I can say is WOW WOW WOW!
- 3 - 6 lb baking hen- Lawry's Season Salt to taste (or lemon pepper, bbq, fresh rosemary... whatever flavor you want your chicken to have really)
- Pepper to taste (again, whatever seasoning depending on what flavor you want your chicken to have)
- aluminum foil
- crock pot liner(for easy clean-up)
Rinse & pat dry baking hen. Make sure to remove anything fromt the cavity of the chicken too.
Sprinkle generous amounts of the season salt/pepper inside the cavity of the chicken.
Make 4 or 5 aluminum foil balls to set inside the crock pot.
Set the chicken on top of the foil balls. (This keeps the chicken from soaking in the juices.)
Add more seasoning salt/pepper if desired
This chicken is so moist & tender it tastes just like the store-bought rotisserie chickens but much better!!!!
Place lid on crock pot and set cooking temperature to HIGH for 5 - 6 hours or low for 9 - 11.
Thanks for sharing Jeanette! I can't wait to give this a try.I would consider using a 6 quart crock pot to do this in. You just want to make sure that the chicken you purchase will fit in the crock pot while allowing the lid to fit snuggly.
If you wanted a one pot dinner you could wrap some halved potatoes and onions wrapped in aluminum foil underneath the chicken instead of aluminum foil balls.
To brown the chicken, and if you have a removable crockery crock pot, you could stick the crock pot - crockery part only - in a 350 degree oven for a few minutes to crisp up the skin on the chicken.
I would also watch the cook time Jeanette recommended. If you're chicken is larger it may take a little longer to cook. What you're looking for is the juices to run completely clear. When in doubt though, always use a meat thermometer to check the chicken has reached a safe temp.This recipe shared at Recipe Swap Thursday and Grocery Cart Challenge Recipe Swap.
Hope has created a slow cooker cookbook that all the recipes contain ten ingredients or less AND variations for making the recipes gluten free. To get the most and best use out of your slow cooker Hope has also included some "basic" recipes that will aide in this. With categories like Breakfast, Beef, Chicken, Pork, Soups and Vegetarian you are sure to find something that will become your families new favorite. Hope has been nice enough to give one of these awesome cookbooks away to one of you. Please go HERE to enter.* If you can't wait to see if you're the winner she has it for sale now. Go here to purchase a copy now.If you want to make sure you don't miss any great posts from Hope make sure you follow her everywhere on the world wide web:Now make sure you enter to win a copy of Slow Cooker Recipes: 10 Ingredients or Less and Gluten Free. 
I was able to fit 3 - 4 of these pumpkins into a 6 quart oval crock pot. So I had a couple of crock pots going at one time to utilize the most amount of pumpkin puree as possible. Cut the stem as close to the pumpkin as possible. It will allow you more room than you think.Remove any stickers and rinse well.Poke the pumpkin with a fork in 3 or 4 places around the sides of the pumpkin.Layer as many pumpkins as you can in one crock pot (I used a 6 quart and fit 4 - 6" pie pumpkins easily).Cook on low for 8 - 10 hours.Remove the cooked pumpkins with a large serving spoon. Cut the cooked pumpkins into quarters.Remove skin (it easily pinches off with tongs), throw away and scoop seeds out with the spoon you used remove the pumpkins from the crock pot. Make sure to put the seeds to the side for roasting later.... Place all the cooked pumpkin flesh into a large bowl and mash with a fork or potato masher. If you have a food mill or immersion blender you could use either one of those also (I used a food mill for a smoother texture).Use in any recipe that calls for Pure Pumpkin or Pumpkin Puree.FYI: When a recipe calls for (1) 15 ounce can of pumpkin puree you can use 2 cups of your crock pot pumpkin puree in it's place. 