Crockpot "Rotisserie" Chicken
CROCKPOT "ROTISSERIE" CHICKEN
The skin is not something I wanted to eat, kind of rubbery in a crockpot, but the seasoning got down into the meat nicely. Really does taste like the rotisserie chicken at my local supermarket, but doesn't contain the artificial
flavorings and colors they put on it to make it look good.
If you don't want to eat all the chicken at once, you can divide it up and freeze it to use in a chicken salad recipe, on sandwiches, atop a tossed salad
for a chef salad, add to pasta with a cream sauce, make chicken soup...
a whole chicken--I used 4 1/2 lb. frying chicken
salt and pepper
celery and an onion or two (however much you want)
generous amount of Mrs. Dash Lemon Pepper Seasoning or your seasoning of choice.
1. Place a rack or several balls of crumpled aluminum foil in the bottom of your crockpot. I used foil--a little larger than golf balls--big enough to keep the chicken from stewing in its own fat.
2. Season the cavity of the chicken with salt and pepper.
3. Stuff (but not tightly) with celery, including leaves if desired, and an
onion or two, halved if you wish.
4. Rub the chicken skin all over with olive oil
5. Place chicken, breast side up, on top of rack or foil.
6. Sprinkle generously with Mrs. Dash Lemon and Pepper Seasoning or whatever YOU like. Some of the seasoning will "wash off" during the cooking process, so don't skimp.
7. Cover and cook on high 4-6 hours. Mine was perfect in 5 hours.
Age 67, 5 feet tall
Highest weight ever in the fall of 2010 246 lbs.
FitDay starting weight 1/17/2011 240 lbs.
Weight 3/26/2014 223.4
Current weight 4/4/2014 221.2