Make tender, delicious rotisserie-style chicken right in your slow cooker with this Mardi Gras Crock Pot Chicken! Bursting with bold, bright Cajun-inspired spices, this chicken is smoky, spicy, herby and has loads of flavor.
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If you’re in the Southeastern U.S., you might already be familiar with Publix’s famous Mardi Gras rotisserie chicken or wings. Known for its irresistible seasoning blend, it’s a cult favorite for good reason.
This copycat version captures all the magic of that spice mix—think savory rosemary, zesty mustard powder, smoky chili powder, a touch of sweetness, and just the right amount of heat. It’s spicy, smoky, salty, and a little sweet—an unforgettable flavor combo that turns an everyday chicken dinner into something worth celebrating.
Why is it Called Mardi Gras Chicken?
While not a traditional Mardi Gras dish, this flavorful chicken gets its name from the bold, festive seasoning blend inspired by the vibrant cuisine of Louisiana. With smoky, spicy, herby, and slightly sweet notes, it captures the spirit of Mardi Gras—celebratory, colorful, and full of flavor. It’s a fun nod to Cajun and Creole traditions, and a delicious way to spice up your dinner routine! I promise you will not be disappointed.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 7-8 Quart Size Slow Cooker– this is the one I use
- Kitchen Twine
- 4-5 pound whole chicken, giblets and inside stuff removed
- 2-3 tbsp olive oil
- Seasoning Blend– Creole seasoning, salt, black pepper, garlic powder, oregano, cumin, mustard powder, paprika and rosemary
- For stuffing the chicken– yellow onion, bay leaves, lemon, garlic cloves
- Celery and Carrots
Making a rotisserie-style chicken at home in your slow cooker is easier than you might think! Follow these simple steps for juicy, flavorful chicken with minimal effort—and an optional step for perfectly crispy skin.
How To Make It
Prep the chicken: Start by patting the chicken dry on all sides with paper towels. This helps the oil and seasoning stick better and promotes that golden color.
Season it well: Rub olive oil all over the chicken, including under the skin if possible. In a small bowl, mix together your Mardi Gras seasoning blend. Rub the seasoning mixture evenly over the entire chicken—top, bottom, legs, and under the skin for maximum flavor.
Fill the cavity: Stuff the chicken cavity with two onion quarters, both lemon halves, and a couple of bay leaves. This adds incredible aroma and flavor from the inside out.
Tie the legs: Using kitchen twine, tie the chicken legs together to help it hold its shape while cooking. It doesn’t have to be perfect, tying the legs together holds the aromatics inside the cavity while cooking. If you’d like to truss your chicken like a professional, Watch This How To Video
Add the veggies: Place the remaining onion quarters, celery, and carrots in the bottom of your slow cooker to act as a flavorful base. Set the seasoned chicken on top, breast side up.
Cover and cook on low for 6 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Optional – Crisp the skin:
If you want browned, crispier skin, preheat your oven to 450°F (232°C) or use the broiler. Transfer the cooked chicken to a sheet pan and bake for 5–10 minutes, or until the skin is golden brown and crispy.
Rest and serve: Transfer the chicken and vegetables to a serving platter. Let the chicken rest for about 15 minutes before carving to keep it juicy.
Ladle the flavorful juices from the bottom of the slow cooker over the carved chicken. Or, return the carved chicken to the slow cooker to stay warm and soak in more flavor until ready to serve.
Tips
- Pat the chicken dry first. Removing excess moisture from the skin helps the seasoning stick and improves the texture—especially if you plan to crisp the skin afterward.
- Season under the skin. Season under the skin. This is where a lot of flavor comes from.
- Elevate the chicken. Place onions, carrots, and celery in the bottom of the slow cooker. This lifts the chicken off the bottom so it doesn’t stew in its own juices and gives you flavorful drippings.
- Don’t overcook it. Use a meat thermometer—once the thickest part of the thigh reaches 165°F (74°C), it’s done.
- Let it rest. After cooking, let the chicken rest for 10–15 minutes before carving. This keeps it juicy and allows the flavors to settle.
- Crisp the skin (optional but worth it!). After slow cooking, pop the chicken under a 450°F oven broiler or hot oven for 5–10 minutes to get that golden, crispy skin.
More To Try
- Crock Pot Buttery Onion Chicken
- White Chicken Chili
- Mississippi Chicken
- Crock Pot Chicken and Noodles
- Tomato Basil Chicken
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Slow Cooker Mardi Gras Rotisserie Chicken
Equipment
Ingredients
- 4-5 pound whole chicken giblets and inside stuff removed
- 2-3 tablespoons olive oil
For the seasoning:
- 2 tablespoons Creole seasoning
- 2 tablespoons dried rosemary
- 1/2 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoons cumin
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 yellow onion quartered
- 1 lemon halved
- 2 bay leaves
- 4 stalks celery ends trimmed
- 1/2 pound carrots peeled and ends trimmed
Instructions
- Start by patting the chicken dry on all sides with paper towels. This helps the oil and seasoning stick better and promotes that golden color.
- Rub olive oil all over the chicken, including under the skin if possible. In a small bowl, mix together your Mardi Gras seasoning blend. Rub the seasoning mixture evenly over the entire chicken—top, bottom, legs, and under the skin for maximum flavor.
- Stuff the chicken cavity with two onion quarters, both lemon halves, and a couple of bay leaves. This adds incredible aroma and flavor from the inside out.
- Tie the legs: Using kitchen twine, tie the chicken legs together to help it hold its shape while cooking.
- Place the remaining onion quarters, celery, and carrots in the bottom of your slow cooker to act as a flavorful base. Set the seasoned chicken on top, breast side up.
- Cover and cook on low for 6 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Optional – Crisp the skin: If you want browned, crispier skin, preheat your oven to 450°F (232°C). Transfer the cooked chicken to a sheet pan and bake for 5–10 minutes, or until the skin is golden brown and crispy.
- Rest and serve: Transfer the chicken and vegetables to a serving platter. Let the chicken rest for about 15 minutes before carving to keep it juicy.
- Ladle the flavorful juices from the bottom of the slow cooker over the carved chicken. Or, return the carved chicken to the slow cooker to stay warm and soak in more flavor until ready to serve.
