Wednesday, December 12, 2012

Crock Pot Rotisserie-Style Chicken

I love my crock pot. It's hard to believe that I went so many years without it.  I love that I can prepare a meal in the morning (or even the night before), then just set the cooker and forget about it until it's time to eat.

Recently, daddy came across a recipe that promised rotisserie style chicken right in the crock pot.  In addition to the crock pot, we also love rotisserie chicken, so this looked absolutely perfect. So we gave it a try.

It was super easy to prepare - a few cloves of garlic and a bunch of spices into the mini-blender...

...then mixed with a bit of water until it forms a paste.

Not beautiful, I agree, but it smelled spicy and delicious.  This paste is then generously rubbed all over a chicken, both inside and out.

Again - not beautiful, bit it gets the job done.

Then the lid goes on the slow cooker and it does its thing all day long.

By the time dinner time comes around, the chicken is falling-off-the bone tender and ready to eat.

While the meat is tender and moist and full of flavor, I have to say, it doesn't really taste like rotisserie chicken.  The combination of spices is stronger, and the crock pot makes the crispy, delicious skin that you find on a rotisserie chicken impossible to accomplish. But, if you set aside those expectations, the results are delicious.

And when deliciousness is that easy and effortless, it's sure to be repeated.

Crock Pot Rotisserie-Style Chicken
(from busy mommy)

1 broiler/fryer chicken (3.5-4 lbs)
2 tablespoon paprika
1/2 teaspoon cayenne pepper (optional)
1 1/2 teaspoon onion powder
2 tablespoons garlic powder or 3 cloves garlic
1 teaspoon salt
1/2 teaspoon black pepper

Place all of your ingredients in a small bowl and stir in water by the teaspoon until a paste forms. Or, as I did, you can combine the garlic cloves and spices in a mini blender and blend everything together, adding water to achieve the right consistency.
Spray your slow cooker with cooking spray and place the chicken in, breast side up.
Coat the chicken inside and out with the paste. Cover and cook on low 6-7 hours or on high 3.5-4.5 hours. Make sure the thickest part of the thigh registers at 180 degrees.


1 comment:

  1. thanks for a great recipe to use as my SRC recipe this month.


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