Who loves those rotisserie chickens you can buy at the market, all salty and juicy and yummy... Perfect for flaking on salads or making chicken tacos.. WE DO! And who needs an EASY meal around this time of year? WE DO! Who knew you could make one in a CROCK POT?!?!? WE DO! I totally ripped this recipe off from this wonderful gal but switched up some of the spices to better suit our tastes.
Crock-Pot “Rotisserie” Chicken
--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp. garlic powder
--1 tsp onion powder
--1 tsp Italian seasoning (or poultry seasoning)
--1/2 tsp cayenne pepper
--1/2 tsp freshly ground black pepper
--pinch of chili pepper (probably not necessary)
--2 whole garlic cloves
--1 onion, quartered
Spray 6-quart crock-pot with non-stick spray.
THIS IS IMPORTANT.
Skin the chicken and get rid of the neck and other stuff from the cavity.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.If desired, put 4 whole garlic cloves and a quartered onion inside the bird.Do not add water. Cover and cook on high for 4-5 hours, or on low for 8.
The longer you cook it, the tenderer the meat!
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