Friday, May 18, 2012
ROTISSERIE CHICKEN IN CROCKPOT
I think the Pioneer Woman posted a recipe similar to this quite a while back, so credit for the idea goes to her. She does have some delicious and easy recipes that have never disappointed me. I love this one when it starts to get hot and you DEFINITELY don't want to turn on your oven for ANY reason. There are endless seasonings you can use according to what flavors you like too.
1 whole fryer chicken, rinsed and patted dry
Take 3 generous pieces of aluminum foil and make them into a ball. Place these in the bottom of your crockpot. You will place the chicken on top of the foil so the chicken can roast and not cook in its own juices.
Season the outside of the chicken with any of the following, or think up your own. I used a mixture of Lemon Pepper with salt and some Italian Seasoning. You could use Cajun or BBQ salt also. Get creative. I used some minced garlic and put it between the skin and the meat of the chicken. Place the chicken breast side up on top of the foil. Tuck the legs up as good as you can so they have airflow under them. Turn the crock pot on low and cook for 7-8 hours. The chicken will be so tender, it will almost fall apart. Use it any number of ways for any dish that needs chicken. Or serve it sliced with a nice salad and some good crusty bread!