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Thursday, May 16, 2013

Crockpot Rotisserie Chicken

I purchased a whole chicken planning on boiling it and using the chicken in a few dishes, but instead saw the idea on Pinterest to place it in the crockpot. And of course the recipes that stuck out most to me were the juicy rotisserie ones! So I gave it a try. I looked at about 20 different recipes and took a little from each of them and came up with this one! It was juicy and probably one of the best rotisserie chickens I have ever had! And my husband was shocked to hear that was even made in the crockpot

Crockpot Rotisserie Chicken

Whole Chicken (mine was 5.7 lbs) 
(try to find one without neck and giblets)
1 teaspooon minced garlic 
2 Tablespoons butter
1/2 onion, sliced
2 Tablespoons paprika
pinch of cayenne pepper
1 Tablespoon dried minced garlic
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon season salt(my favorite is Lawry's)
1 Teaspoon dried parsley

If your chicken has neck and giblets clean out the chicken first and then do the following steps. If yours is like mine and already had the neck and giblets cleaned out then you can take the chicken and stuff in the butter and 1 teaspoon garlic. Then stuff as many onions as you can fit inside. Mix the remaining ingredients (except the dried parsley) in a bowl. Spray crockpot with cooking spray. Then sprinkle half of the seasoning on the bottom of the chicken then place in crockpot. Sprinkle the rest of it on the top of the chicken. Place the remaining onions that could not fit in the cavity of the chicken in the bottom of the crockpot. Cook on high for 4 hours or on low or 6-7 hours. Turn on your broiler to 500 degrees F. Carefully place chicken in a baking dish sprinkle dried parsley on top and then put in the broiler for 7-10 minutes or until the skin is darker brown and crispy. Place on a dish and poor remaining juices from the chicken over the top. And enjoy! Or you can always slice it up and use it in other recipes, but this is good just on its own!

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