As a winner of Equal Opportunity Kitchen’s Random Acts of Kindness giveaway, I received a book written by fellow blogger, Stephanie, who used her crockpot for 365 days straight (god bless her. LOL)
I also did a giveaway of my own — winners, don’t worry — I am just finalizing my plans of what to send each of you before sending it! I didn’t forget about you!
Anyway, enclosed in that book are some seriously delicious crockpot recipes. I love having crockpot recipes in my arsenal because sometimes, I just don’t want to come home from the gym and cook…especially when it’s cold and dark and dreary, like right now.
I don’t know if this tastes like rotisserie chicken or not. I realized today that I probably haven’t had a rotisserie chicken in 10 years. LOL
But it was a tasty chicken recipe, nonetheless!
Awesome!
Crockpot Rotisserie Chicken
(Make It Fast, Cook It Slow, or Stephanie’s Blog, A Year of Crockpotting)
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)
Directions
(Stephanie used a 6 quart crockpot for a 5 pound bird)
- Skin the chicken and get rid of the neck and other stuff from the cavity (This takes a while, and is gross) — You could leave it on, but skin on chicken looks nasty in a crockpot…and then all that fat is sitting in with your meat all day. Gross.
- 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.
