2 Comments

Rotisserie Style Crock Pot Chicken

1 lg roasting chicken (just make sure it fits your crock)

4 tsp salt

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp poultry seasoning

1/2 tsp black pepper

1/2 tsp dry mustard

1 medium onion, chopped

Remove the ‘junk’ from the inside of the chicken. Rinse and pat dry, inside and out, with paper towels.

Combine all spices in a bowl, then rub them onto the chicken, inside and out.

Place in a resealable bag, close it up, refrigerate overnight.

The next morning, place the onion inside the chicken and put it all in the crock. Cook on low for about 10 hours.  The chicken should be juicy, succulent and falling off the bone.

Note:: no other liquid is needed, the chicken will make plenty of it’s own juice

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2 comments on “Rotisserie Style Crock Pot Chicken

  1. Okay… yet another one I MUST try!!!

  2. for the record, I much prefer the slow roasted oven method
    I like the way the skin turns out. In the crock it’s just kind of ‘mushy’. I like a bit of *feel* to the skin..chewy/crispy..not dissolving and practically non-existant :p The oven gives a good skin :thumbsup:

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