Sometimes I wonder why I don’t use my crockpot more often. Seriously though, throw all your ingredients together the night before, turn it on in the morning, and by the time you get home from work you have a delicious dinner waiting for you. What’s not to love?!
One of my favorite ways to use my crockpot is to roast a whole chicken in it. The chicken always comes out flavorful and juicy, and the meat is so tender that it literally falls off the bones. Throw a bag of steamable veggies in the microwave or toss up a salad and dinner is done! I have an old crockpot chicken recipe way back in the achrives, but I love this method so much that I thought it deserved a new post, with a slightly different spice rub. Not only is this chicken great for dinner, it is also a good way to make cooked chicken for dips, soups, casseroles, etc.
Crockpot Rotisserie Chicken
Yields: 4 servings
1 (3-4 lb) whole chicken
2 Tbsp Paprika
1/2 tsp. cayenne pepper
1 1/2 tsp onion powder
2 Tbsp garlic powder or 3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
Rinse the chicken with cold water, place breast side up in the crockpot and pat dry with paper towels. (I have a rack that sits in my crockpot to keep the chicken elevated out of the juices. If you don’t have a rack, just use a few balls of tin foil to sit the chicken on.)
Mix all the spices together in a small bowl, add 1 tbsp of water and mix until it forms a paste. Using your hands, gently rub the spice rub all over the chicken. Be sure to gently lift up the skin and rub the spices under the skin.
Cook on low for 7-8 hours, or on high for 3.5-4 hours.
Optional: To brown the skin, place the chicken under the broiler for a few minutes until the skin is brown and crispy.
Source: Busy Mommy