Thursday, January 29, 2009

Crock pot Rotisserie-Style Chicken


Have you discovered the blog A Year of Crockpotting? I found it by visiting one of the blogs on the Tapestry of Grace blog roll (I can't remember which one right now). I'm always looking for a good chicken recipe, and found one for Crock pot Rotisserie-Style Chicken on the site and thought I would give it a try.

I did tweak the ingredients a bit - adding more cayenne pepper, thyme, black pepper and chili powder (I recipe calls for chili peppers I used powder), also I used a oven stuffer roaster. I had never used a whole chicken in the crock pot before, but this will be one recipe that I will make again and again. Very tasty, my crew really enjoyed it, I served roasted potatoes and green beans to go with our meal.

You can do all the prep work the night before by cleaning the chicken, and peeling the garlic and onion and measuring and putting all the dry ingredients in a glass container. The next day you would only need to do the rub process, stuff with the onion and garlic, turn on the crock pot and go do your thing. Give it a try and let me know how you enjoyed it. I'm looking forward to checking out more on the blog and spicing up my cooking skills.

Here is my version of the recipe:


Crock Pot Rotisserie-Style Chicken

1 whole chicken (I used a oven stuffer roaster)
2 tsp kosher salt
1 tsp paprika
1 tsp onion powder
1 tsp dried thyme
1 tsp Italian seasoning
1 tsp cayenne pepper
1 tsp black pepper
1 tsp chili powder (I used Hot-Mexican Style)

4 whole garlic cloves
1 yellow onion, quartered

Directions:
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out.

Put the 4 whole garlic cloves and a quartered onion inside the bird.

Tuck the wings behind, put the chicken breast-side down into the crock pot.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8 hours. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

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