Crock Pot "Rotisserie" Chicken

-

It doesn't get any easier than this!

You know those yummy Rotisserie Chickens from the grocery store deli? Tender, juicy, and flavorful they are, but I always wonder what kind of preservatives lurk in all those juices. I've been seeing these around the web and have been making them for a little while now in my crock pot. Such a simple way to get such a moist roasted chicken! I love to have it on hand because of it's versatility...and because seemingly the children's love languages include quesadillas fairly often lately. ha


5 lb. chicken
Olive oil
Seasoning of your choice
I used the Perfect Pinch Rotisserie seasoning.

Remove chicken from it's wrapping and rinse. Pat dry with a paper towel. Spray or rub with olive oil and sprinkle generously with seasoning. Place in crock pot. Spray crock pot with non stick spray and add about 8 ounces of water to the pot.


I don't like if the cooked chicken is in it's juices and I don't have a rack for the bottom of the crock pot so I use these 3 little ramekins. Works like a charm!


Just set the chicken on top. Cover and cook on low for 6-7 hours. Turns out tender, juicy, and perfect every time.

~Be Blessed~

Comments

  1. AnonymousJanuary 25, 2012 at 6:30 PM

    Perfection!
    Mary x

    ReplyDelete
  2. Serenity CoveJanuary 26, 2012 at 12:37 AM

    I will have to try that. Sounds easy and it looks delicious!

    ReplyDelete
  3. Simply TasheenaJanuary 26, 2012 at 8:46 AM

    I look forward to trying this technique.

    ~Mrs. Delightful
    ourdelightfulhome.blogspot.com

    ReplyDelete
  4. greatgauntsJanuary 26, 2012 at 9:42 AM

    Awesome! I'm looking forward to trying this - thank you much!

    ReplyDelete
  5. Mary BergfeldJanuary 27, 2012 at 9:18 AM

    I really love the sound of this chicken and I especially love recipes that come together this easily. I'll be trying this really soon. I hope you have a great day.

    ReplyDelete
  6. Vicki V @ blestnest.blogspot.comJanuary 27, 2012 at 8:58 PM

    What a GREAT idea! I usually don't love crockpot chicken because, like you, I don't like how it "stews" in its juices. This is brilliant! I'm gonna try it next week.

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more