Thursday, January 22, 2009

Crockpot Rotisserie Chicken




Rotisserie Chicken is easy to do when made in a crockpot. It turns out just as good as the ones that I've bought from Sam's Club. I use the regular ole'whole fryer chickens... just because their cheap. But the roaster chickens work great too, of course, and tend to have a little more meat...but for us, the fryer chickens give us enough meat for a supper.

To start, place a few balls of aluminum foil at the bottom of your crockpot:
(Never mind those speckles. I swear it was a clean crockpot. I had already put the chicken in, but decided to take a picture of the foil.)




Then pull the chicken out of its baggie. I like to rinse it off.
Make sure there are no innards (liver, heart, etc.) in your chicken...some do, some don't.
Now...you wanna sprinkle on lots of seasoning. I use Lawry's Perfect Blend for Chicken. It's the same as the seasoning that Sam's Club uses on their Rotisserie Chickens.


Place the chicken on top of the foil, breast side up.
The foil keeps the chicken from getting soggy in the juices that will come from the chicken.
You don't need to add anything else to the crockpot. Once the lid is on...
it will keep the chicken moist and delicious.

It will need to cook for about 4-6 hours on high or 8-10 hours on low. If you've used the roaster chicken, it probably came with one of those little pop-up timer thingies. So you can use that as your guide for when it is done. This is what it looks like once its cooked:
(It looks...and smells...much yummier in real life of course)

The meat will fall of the bones...delicious! I just pull some off and put it on a plate for serving. I also like to use some of the juice that is left in the crockpot to drizzle on the meat once its cut to maintain its juiciness.

Simply Delicious...and Easy!

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