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Sunday Slow Cooker:  Rotisserie Chicken

Pretty much at any given time you can find a rotisserie chicken in my fridge. It makes the perfect quick lunch or dinner and there are a million and one ways to jazz it up in recipes. Tacos, salads, lettuce wraps, quick soups, pasta, the options are endless. So when I first saw a recipe for a slow cooker rotisserie chicken, I couldn’t wait to try it. The result is a perfectly moist and tender chicken that can be seasoned any way you wish. Roast it at the end for crispy skin or you can remove the skin before cooking for a lower calorie option. Simple and delicious.

Slow Cooker Rotisserie Chicken
Servings: varies
Serving Size: varies
Nutritional Info: varies
Weight Watchers® PointsPlus®: drumstick 2, wing 3, thigh 4, 4 oz. breast 5 *


  • 1 3 lb. chicken, cleaned with fat removed
  • 1 tsp. smoked paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1 lemon
  • Optional: 3-5 small red potatoes (add points based on size)


  1. Make 3-5 aluminum balls and place in the bottom of the slow cooker. You can also wrap 3-5 small potatoes in the tinfoil and place those in the bottom of the slow cooker.
  2. Mix together all of the spices and add the juice of the lemon. Rub the spice rub all over the chicken.
  3. Stuff the lemon into the chicken cavity and place on top of the aluminum foil balls or wrapped potatoes.
  4. Cook on low for 8 hours.
  5. Optional: For crispy skin, preheat the oven to 500 degrees and roast the chicken for 10 minutes before serving to crisp up the skin..

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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10 Response to Sunday Slow Cooker: Rotisserie Chicken

  1. Ashley Bee (Quarter Life Crisis Cuisine) on March 24, 2013

    In the slow cooker?? I am so all over this :)

  2. justbeingalish on March 24, 2013

    This looks amazing, can’t wait to try this later this week. :)

  3. Chalene on March 24, 2013

    I am confused…if you leave the skin on, are the point totals accurate. One part of the recipe says to remove all fat (I would assume the skin), but then at the end it talks about crisping the skin. I really just want to know what the points are for. Thanks!

  4. Betty McCullough on March 27, 2013

    This chicken recipe was amazing and so easy.

  5. Andrea on March 31, 2013

    Can I use just drumsticks without the skin for this recipe?

  6. Julie on April 21, 2013

    Hi! I made this recipe today with a 7 lb. chicken. Many years ago, my mom told me that larger birds cook faster than small birds. For some reason I never remember that until it is too late. Yeah, you guessed it. Even though I only cooked this for 6.5 hours on low, I overcooked it. The spices gave this great flavor, though. I also slid the seasoning between the skin & breast meat. Next time I will reduce the cooking time & check periodically with a thermometer. I’ll try onion in the cavity too, instead of lemon. Hope this helps someone else!

  7. Monique on June 18, 2014

    Can I use a hen instead of a chicken?

    • Kristen on June 20, 2014

      That should work fine although I have never tried it myself.

  8. Patt on October 2, 2014

    I will never buy a precooked rotisserie chicken again. This recipe is so easy and the chicken is delicious. I wrapped the potatoes in foil and placed them on the bottom. Perfect. There is a lot of juice. Thank you for this wonderful recipe and now we have leftovers for a variety of lunches/dinner (if it lasts that long).


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