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Crock-Pot (Fake) Rotisserie Chicken




Source of Recipe


BBR


Recipe Introduction


Posted by: Cubbybear


List of Ingredients




Warning: Don’t buy a chicken larger than your slow cooker!

Foil
1 whole chicken, about 4-4 3/4 pounds (not frozen)
Herb or spice rubs (suggestion: Lawry’s Seasoned Salt, garlic powder, paprika)



Recipe



Wad up several sheets of foil to make foil balls about 1 1/2 inches in diameter. Place foil balls in slow cooker to cover bottom. This will keep chicken from boiling in the juices. (Alternatively, use a rack if you have one that fits into the bottom of your pot.) Remove package of organs from chicken cavity and discard. Rinse chicken inside and out, and pat dry with a paper towel. Rub or sprinkle your choice of herbs or spices all over the skin – use lots. Place chicken into slow cooker, on top of foil balls, and cook, covered, for 4 hours on high or 8 hours on low. There is no need to open the lid to check on it during cooking.

Remove from slow cooker and place on board to cut apart. (The skin will not be crisp; it will be soft.)
Serves 4.

Variations: Rub whatever spices and seasonings you prefer on the bird. They're all good. Consider: Cajun; poultry seasoning; lemon juice, garlic and rosemary; hickory smoked salt; adobo; Italian seasoning; curry powder or East Indian spices. Whatever you like!

Starting with a frozen bird: You may start with a frozen bird, but make sure you remove the organs from inside the chicken before you freeze it. And note that a frozen bird will not be as malleable as an unfrozen bird, so size is even more critical when it comes to fitting in the Crock-Pot. Prepare and cook bird as noted, for 10 hours on low.