Thursday, April 10, 2014

{Slow Cooker} Rotisserie-Style Chicken

Here's a really great way to have that Rotisserie-style chicken, while saving a few bucks at the same time!
A few years back, I found this recipe on Aimee's Adventures. She still has all her recipes on the site, and you can view a photo of her slow cooked chicken.  {I don't have a photo, even though I've made this recipe probably a hundred or more times...we've always been too anxious to just dive right into this luscious and juicy chicken!}

What You'll Need:

  • Slow Cooker Liners Or non-stick spray (to make clean-up easier)
  • one whole chicken {I usually get about a 3-4 pound chicken}
  • Seasoned Salt or Mrs. Dash for Chicken
  • Foil or 3 clean, empty tuna cans
Here's Whatcha Do:

  • Place a liner in your slow cooker or spray with a non-stick spray.
  • Rinse the chicken inside and out...remove any giblets or anything inside the cavity
  • Tuck the wings she's laying out getting a tan
  • Put about 6 balls of foil {about the size of ping-pong balls} in the bottom of the crock. If you have a rack that fits your crock, use that. If you want to use 2 to 3 clean, empty tuna cans, you may. 
  • Place the whole chicken on top of the balls of foil/rack/tuna cans {I usually do breast side up}
  • Sprinkle on the Seasoned Salt or Mrs. Dash on top of the chicken
  • Set the Slow Cooker on High for 4 to 6 hours.
Let the chicken rest for at least 15 minutes before carving; this allows the juices to collect in the meat instead of in the well of your cutting board. {Martha Stewart quote}
The legs and wings will probably separate from the body of the chicken when you take it out.
If you are watching your calories, you can peel the skin off the chicken as you carve it.

If you try this yummy-lishious recipe, I'd love to hear what you thought of it!

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