Friday, February 18, 2011

Rotisserie Style Chicken - in the Crockpot!

I found some whole chickens for a very good price at Target a few weeks back, and there they have sat in my deep freeze ever since - just waiting for the perfect recipe to come and save them! That's where A Year of Slow Cooking came to the rescue (again! She is brilliant with crockpot recipes!). We LOVE us some rotisserie chicken, and I usually just purchase the marked down birds that didn't sell the day before at Fareway - only $3.99 and all I have to do is heat it up! This was was cheaper (because I got the birds on sale) and (I think) much more delicious. Probably because the labor of love was involved ;) This really couldn't get any easier (well, except for buying it hot and ready from the grocery store...but homemade wise, I mean!) and is a super delicious, moist, falling off the bone meal to make for your loved ones!


--1 Whole Chicken, skinned (4-5 pounds)
--2 tsp Kosher Salt (3 tsp. if you like them as salty as in the store)
--1 tsp Paprika
--1 tsp Onion Powder
--1/2 tsp Dried Thyme
--1 tsp Italian Seasoning
--1/2 tsp Cayenne Pepper
--1/2 tsp Black Pepper
-- Pinch of Chili Pepper


Skin the chicken and get rid of the neck and other stuff from the cavity. This takes awhile - so be prepared to spend a little time getting down and dirty with this chicken. If skin doesn't bother you - or if you'd PREFER to have it on the bird - then by all means don't skin it. Just pull the yuckies out from inside the chicken.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Be sure to check out Foodie Friday over at Designs bt Gollum!

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