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Thread: Crockpot Rotisserie Chicken - super easy page

  1. #1
    spicegirl's Avatar
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    Crockpot Rotisserie Chicken - super easy

    Primal Fuel
    This is a great and super easy recipe. I got it from crockpot365.blogspot.com.

    I personally skip all the spices and just sprinkle on a little salt and pepper. I have made it with the spices, and it is great. It tastes just like the stuff you buy in the store minus the salt. I just prefer mine "simple style."


    Crockpot 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 paprika
    1 tsp onion powder
    1/2 tsp dried thyme
    1 tsp Italian seasoning
    1/2 tsp cayenne pepper
    1/2 tsp black pepper
    pinch of chili pepper (probably not necessary)
    4 whole garlic cloves (optional)
    1 yellow onion, quartered (optional)

    Directions

    (I used a 3-quart crockpot for a 4-pound bird)

    - I usually skin the chicken and get rid of the neck and other stuff from the cavity. You could leave the skin on, of course. It would be even easier to make that way.

    - In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the chicken 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 meat is done when it is fully cooked and has reached desired tenderness.

    - The longer you cook it, the more tender the meat.


    Enjoy

  2. #2
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    ooh I can't wait to try this. I buy too many store bought rotisserie chickens for the convenience, but this sounds super easy.

  3. #3
    spicegirl's Avatar
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    I had some for breakfast today.

    You're going to love it.

    So so so simple!

  4. #4
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    Made this today. It was awesome! So tender the whole chicken fell apart when I took it out of the crockpot. yummy! Thanks for the recipe.

  5. #5
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    But I'm guessing this doesn't have the crispy skin like a deli rotisserie chicken? That's my favorite part!

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    I am wondering if this could be even better by browning it in a skillet before putting in the crock pot. I do just about all crockpot meat this way. At any rate, I am making this today because I have a thawed chicken sitting in my fridge and am tired of slaving all day with food prep. Getting bored with it so if I can put it in there and walk away for 8 hours I would be so happy.

  7. #7
    Rosegin's Avatar
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    The thought of cooking a whole chicken in a crock pot makes me cringe. Roasting a chicken is so easy and makes such nice crispy skin.
    ~Sandy


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    rki
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    This looks beautiful. I will be trying it this week. Thank you!

  9. #9
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    I am giving it a shot, even though I do adore rotisserie chicken skin. I may harvest it at the end of cooking and see if I can crisp it up.

    I only made a few changes- subbed smoked paprika for regular, used fresh thyme instead of dried, oregano for the Italian spices, doubled the onion and garlic . It is in my crock pot now. Report to follow.

  10. #10
    Digby's Avatar
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    I do this with chicken and pork shoulder. Most of the grocery rotisserie meats have been injected with HFCS and lots of extra salt. Roasting is great, but this is good if you want to put it on in the morning and go out for the day (or do overnight).
    This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

    Any given day you are surrounded by 10,000 idiots.
    Lao Tsu, founder of Taoism

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