I haven’t used the crock pot in a long time. I do enjoy the convenience of it, especially when it comes to cooking a whole chicken and not worrying if it’s going to become dry. Now, I am a fan of roast chicken; but this recipe is great because there is no added fat to ensure moist chicken.
Verdict: This is pretty good, but I will do things a little different next time. First, I’ll start the crock pot earlier in the day to cook it on low, (because of the late start I cooked it on high for 5 hours), be sure to place the bird breast-side down and skip the foil. We ate this with PW’s crash potatoes and some steamed broccoli. I will post the recipe for the potatoes tomorrow – they’re really easy and complimented this dinner nicely. Thanks for reading, enjoy!
Crock Pot Rotisserie-Style Chicken – adapted from A Year of Slow Cooking
- 1 whole chicken (my bird was less than 4 pounds)
- 2 tsp kosher salt
- 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
- 4 whole garlic cloves
- 1 yellow onion (I had over 1 cup of diced white onion)
2. 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.