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.
Looks great, Shawna! I’ll try it. I really love the crockpot and use it about once a week — so convenient!
Let me know how it turns out! 🙂
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