Rotisserie chicken is a great meal prep shortcut. Here's how to reheat rotisserie chicken 7 different ways - from oven to air fryer, from microwave to Instant Pot, from slow cooker to stovetop, and even using a grill.
Spices, sauce, or other flavorings to tasteif desired
Instructions
Oven Method
Preheat the oven to 375° F.
Place the whole rotisserie chicken in an oven-safe baking dish that's lightly oiled on the bottom to prevent sticking.
Pour in a little chicken broth or water, or enough to just cover the bottom of the dish.
Set the whole chicken in and cover it with foil, making sure it's sealed tightly around the edges of the dish to trap the steam inside as it heats.
Heat in the oven for 20 - 30 minutes.
Remove the foil and heat for another 5 minutes to ensure a crispy chicken skin.
Use an instant read meat thermometer to check that the internal temperature has reached 165° F.
Air Fryer Method
Preheat the air fryer to 350° F.
Spray your air fryer basket or tray with a light coating of olive oil to prevent sticking.
Place the whole chicken or parts in the basket.
Air fry for approximately 4 minutes, or until the internal temperature has reached 165° F.
Microwave Method
Add the chicken sections or shredded chicken to a microwave-safe bowl or shallow plate.
Lightly drizzle a little water or chicken broth over the chicken.
Cover the chicken with a damp paper towel.
Place the bowl or plate in the microwave and reheat on medium power for 2-3 minutes, depending on the size and density of the chicken.
Check the chicken for warmth and heat, and continue reheating if necessary, in 1 minute increments until the internal temp has reached 165° F.
Instant Pot Method
Add a cup of chicken broth or water to the liner of your Instant Pot.
Place the trivet in the bottom of the liner.
Place the whole rotisserie chicken on the trivet.
Close the lid and set the vent as sealed.
Set the pressure function to "steam."
Steam-cook for 5 minutes.
Perform a quick pressure release to check the temperature of the chicken using a digital thermometer. It should read 165° F. If not, steam the chicken for another 2 - 5 minutes to reach the desired temperature.
Slow Cooker Method
Wrap the rotisserie chicken in aluminum foil.
Add approximately half of an inch of water or chicken stock to the slow cooker.
Place the foil-wrapped chicken in, taking care to set it so that all the seams of the foil are facing upward, not in the liquid.
Put the lid on and set the slow cooker on low to cook for 3 to 4 hours.
Check at the 3 hour mark, to see if the temperature has already reached 165° F. If not, continue slow cooking for another hour.
Skillet Method
Add a tablespoon of olive oil to a skillet and heat on medium.
Once the skillet is hot, place the chicken in the skillet and cook for several minutes on each side. For chicken that has skin remaining on one side, place it skin-side down in the skillet and let it cook for an additional minute to crisp skin.
To add additional flavor, sprinkle on any dried spices or sauces as you begin to reheat the chicken.
If reheating shredded chicken, you may need to add a splash of water or chicken broth to rehydrate, especially if reheating from being frozen.
Optional: use a lid to cover the skillet as you reheat the chicken to help retain moisture.
Grill Method
Preheat the grill to medium-low heat.
Lightly brush or spray the chicken pieces with olive oil.
Add any additional flavorings, spices or sauce to the chicken, if desired.
Place the chicken pieces on the grill.
Reheat the chicken pieces for approximately 3-5 minutes per side, depending on the size and thickness.
Check with an instant read thermometer that the internal temperature has reached 165° F.