Crockpot Rotisserie Chicken

Before:

Recipe adapted from Crockpot365.blogspot

Personal Note: Once again, you are one savvy chef. Why buy a rotisserie chicken when you can make one in your Crockpot while you’re out all day working, being fabulous or doing both? This recipe is so versatile and can be adjusted to fit your pallet.

Plan of Attack:

1. Prep spices

2. Give bird a spice massage

3. Cook for 8 hours (low) or 4 hours (high)

Ingredients:

1 whole chicken (4-5 pounds, you may skin yours if you feel so compelled, but I left the skin on mine and removed after cooking)

2 tsp kosher salt

1 tsp paprika

1 tsp onion powder

½ tsp dried thyme

1 tsp Italian seasoning

½ tsp black pepper

1 or ½ yellow onion, roughly chopped (to be…umm..placed inside the cavity of the bird for moisture. Yeah, that’s a classy way to say that.)

Instructions:

1. Make sure your bird will fit into your crockpot. Very important step.
2. In a small bowl combine all your spices
3. Remove baggie of guts and neck if needed. Rub bird down inside and out with spice mixture. I also cut the skin a bit so I can also put the spice mixture in between skin/meat.
4. Respectfully place the onion inside the bird
5. Place BREAST SIDE DOWN in the Crockpot. (If you don’t I hear the white meat will become dry, so they say…). There’s no need to add water.
6. Cook on low for 8 hours or high for 4 hours.
7. Eat as it with sides of your choice, or shred and put in appropriate containers and place in fridge or freezer for later use.
8. Enjoy!

Nutritional Info:

Servings: 7.5

112 Calories

2.1g total fat

0mg cholesterol

156mg sodium

20.1g carbohydrates

2.8g protein

After: