Crock Pot Rotisserie Style Chicken

I have had a super busy week and one night I needed to be planning ahead for the following evening. Since I haad not done our weekly grocery shopping yet I headed to the freezer. In there I found a whole chicken and it was screaming to be cooked. So here is a great recipe I have made before for a Costco Style Chicken at a fraction of the price.

The Ingredients.
–1 whole chicken, skinned (4-5 pounds)
–2 tsp kosher salt (if you’d like it as salty as the ones in the store, add another 1 tsp.)
–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 (probably not necessary)
–4 whole garlic cloves (optional)
–1 yellow onion, quartered (optional)

The Directions.

I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross. Keep small children away so you don’t freak out about salmonella. I skin whole chickens because I hate the idea of the chicken fat simmering all day in the crock—it also looks disgusting when the chicken is cooked because it’s all slimy and icky.

I get it that I’m weird. If chicken skin makes you happy, then by all means, ignore me.

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.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

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.

I would like to thank Stephanie at A Year of Slow Cooking for this recipe. We have made this before and it is quick, easy, my children will eat it and it is economical. The original recipe on her site can be found here.

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