Thursday, August 27, 2015

Rotisserie (Taste) Chicken in a Crockpot

Posted by Chris Beason | Thursday, August 27, 2015 | Category: |

We all know it's not a rotisserie chicken if it's not cooked on a rotisserie.  After you make this chicken you won't care if it was on a stick or in a pot.  All you'll care about is how to get more of it!  Did I mention it's simple too?

1 Whole Chicken
3 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon thyme
1 teaspoon oregano
1 onion

Stir all the seasonings together in a big bowl.

Check the inside of your chicken for a bag with the livers and other stuff in it.  If it's in there, pull it out.  What you do with it is your business.  I throw mine away.

Rinse your chicken inside and out.

Put the chicken in the bowl and roll it around and rub the seasonings all over it.

Take a whole onion and quarter it and put it inside the chicken.

Put the chicken breast side down (in the picture it is breast side up) in the crockpot.  Depending on how big your chicken is, you'll want to cook it on Low for at least 8 hours.  I get the biggest chicken I can find and cook it on Low for 10 hours.

If you have any leftovers, they are great to use in my Chicken Enchilada Casserole.

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