Mardi Gras Crock Pot Rotisserie Chicken

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.

Contains affiliate links

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.

Why You’ll Love This Crock Pot Rotisserie Chicken

• Juicy, tender chicken every time
• Easy dump-and-go slow cooker recipe
• Budget-friendly family dinner
• Great for meal prep
• Uses simple pantry spices
• Perfect for sandwiches, soups, salads, and casseroles

Ingredients for Rotisserie Chicken

• 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 (or Cajun), 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.

Optional- 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

This step is optional and just holds the vegetables inside the cavity. If you don’t have kitchen twine on hand, you can skip this part.

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 for extra veggies.
• Don’t overcook it. Use a meat thermometer—once the thickest part of the thigh reaches 165°F (74°C), it’s done. Mine is usually perfect at 5 hours on low.
• 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.

FAQ’s

Can I use a larger or smaller chicken?

Yes! A 4 to 5-pound chicken works best in most 7- to 8-quart slow cookers, but you can adjust the cooking time if needed. Smaller chickens may be done sooner, while larger birds may need additional cooking time. Always use a meat thermometer and cook until the thickest part of the thigh reaches 165°F.

Do I need to add liquid to the slow cooker?

No. The chicken naturally releases juices as it cooks, creating plenty of flavorful liquid in the bottom of the slow cooker. The onions, celery, carrots, and lemon also contribute moisture and flavor during cooking.

Can I make this chicken ahead of time?

Absolutely! This is a great make-ahead meal. Cook the chicken, allow it to cool slightly, then store it in an airtight container in the refrigerator for up to 4 days. The leftovers are delicious in sandwiches, wraps, salads, soups, and casseroles.

How do I get crispy skin on slow cooker chicken?

Slow cookers don’t crisp the skin, but it’s easy to add that rotisserie-style finish. Transfer the cooked chicken to a baking sheet and place it under a 450°F oven or broiler for 5 to 10 minutes until the skin becomes golden brown and crispy.

Can I use the drippings from the slow cooker?

Yes! The drippings are packed with flavor from the chicken, vegetables, herbs, and spices. Spoon them over the carved chicken, use them to make gravy, or save them as a flavorful cooking liquid for rice or soups.

What does Mardi Gras Chicken taste like?

This chicken has a bold Cajun-inspired flavor profile with savory rosemary, garlic, oregano, smoky paprika, mustard powder, and a touch of cayenne heat. It’s smoky, herby, slightly spicy, and incredibly flavorful.

What should I serve with Mardi Gras Crock Pot Chicken?

This chicken pairs well with mashed potatoes, rice, roasted vegetables, cornbread, mac and cheese, green beans, coleslaw, or a simple side salad. The flavorful drippings are especially delicious spooned over rice.

Can I use boneless chicken instead of a whole chicken?

You can use boneless chicken breasts or thighs, but the flavor and texture will be different. A whole chicken produces richer juices and creates that classic rotisserie-style result. If using boneless chicken, reduce the cooking time accordingly.

How long do leftovers last?

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze shredded or chopped chicken for up to 3 months.

Can I make this recipe less spicy?

Yes. Simply reduce or omit the chili pepper and/or the Creole of Cajun seasoning. You’ll still get plenty of flavor from the remaining seasonings without as much heat.

More Delicious Recipes You’ll Love

• Crock Pot Buttery Onion Chicken
• White Chicken Chili
• Mississippi Chicken
• Crock Pot Chicken and Noodles
• Tomato Basil Chicken

Video How To Make Crock Pot Rotisserie Chicken