September 8, 2015

Crock-Pot Rotisserie Style Chicken

Most of you know I am a huge fan of the wonderful Crock-Pot! My trusty Crock-Pot has saved me many times when I know I will have a long day, I just throw the ingredients in the pot, cover, and cook! Tonight I decided to make a whole chicken for dinner. Instead of roasting I decided I would just season it, toss it in the Crock-Pot, and let it cook in it's own juices. The result was delish! The skin isn't quite as crisp as a store bought Rotisserie but it was moist and tender and perfectly cooked after just 4.5 hrs! I also like the tip I got from Number 2 Pencil, place the chicken on top of a few balls of aluminum foil. This keeps the bird from sticking to the bottom and makes it easier to lift out when it is done cooking. Hope you enjoy this easy peasy recipe!

Check out my new cooking video for this Crock-Pot recipe! 


Ingredients: 

  • 5lb whole chicken
  • seasonings of choice, I used paprika for color and a Chicago style seasoning blend (I also add some extra salt and cracked black pepper)

Directions: 

  1. Rinse the chicken, discarding insides, and pat dry.
  2. Season heavily inside and out.
  3. Crush 4 sheets of aluminum foil into balls and place at the bottom of your Crock-Pot.
  4. Place the whole chicken on top.
  5. Cover and cook on high for 4.5 hours.
  6. Remove to a cutting board and slice. 
Thanks to http://www.number-2-pencil.com for the aluminum foil idea!

We love chicken and I make sure we always have boneless chicken breasts, chicken thighs, and a whole chicken in the freezer for last minute recipes like this one!
 I used paprika for color and a Chicago Style seasoning blend for my chicken.

Season all over and inside!

Cover and cook for 4.5 hours. 
Make sure not to open the lid and peek!
The aluminum foil balls help to keep the bird from sticking to the bottom. 
It also makes it easier to lift out when it is done cooking.
I promise you it will be -dare I say-
 better than store bought rotisserie chicken.
 It is moist and literally falls apart!
Save the extra juices to baste on top!
Pin It Now!

29 comments:

  1. instead of foil I halfed a couple of potatoes an placed them under the chicken.

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  2. Do you cook on high or low?

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  3. Do you start with the frozen chicken or do you thaw it first?

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  4. how much water do you add to the crockpot?

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    Replies
    1. None is needed! The juices from the chicken keep it moist.

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  5. Looks delicious!! Trying this tonight!

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  6. Can you use a frozen chicken or does it have to be thawed first?

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  7. Has anyone tried this on low for a longer time? I was hoping to cook this while I was gone at work so dinner could be done when I get home :)

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    Replies
    1. Yes I would double the time on low. It should be fine.

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  8. Usually most crock-pot recipes are 4 hours on high or 8 on low.

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    Replies
    1. Most crock-pot recipes involve sauce. This works perfectly using the time and temperature given in the recipe. We love this at our house!

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  9. Could I cook some chicken breasts this way for enchiladas? sounds so easy and time saving!

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  10. Should it be flipped half way through cooking?

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    Replies
    1. No need to flip. It will cook evenly.

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  11. Maybe if we rub a little olive oil on the top might make the skin crunchy maybe
    I'm trying this today

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  12. i will try this tonight! Thank u for sharing this recipe

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  13. Trying this with a lemon pepper seasoning and salt pepper and garlic powder. Just put it on can't wait to try!

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