I love the idea of Sunday Supper, don't you? Beautiful spread on the table, family gather around. But the reality of the situation is, Sunday is one of the busiest days of the week for me. I have to be at church early for worship practice. I'm usually there till 12:30, 1:00. By the time I get home I'm in no mood to spend hours in the kitchen cooking. That's why usually we eat out on Sunday. But yesterday I decided to try something new. I decided to try cooking a whole chicken in my crock pot.
My good friend Catherine has been after me for a while to try this. I was skeptical at best, but decided to go for it. All I have to say is OH.MY.WORD! This was literally THE BEST chicken I have EVER made! It was tender, juicy, and every bit as good as a store bought rotisserie. I am so excited to share with you how I made it so...
Crock Pot Rotisserie Chicken:
*Prep Time: 3 min. *Cook Time: 4-8 Hours *Difficulty: Easy *Servings: 4-6
PRINTABLE RECIPE
Ingredients:
1 Whole Chicken, frozen or thawed (mine was roughly 5 pounds)
Extra Virgin Olive Oil
2 tbsp. Paprika
1 tbsp. Seasoning Salt
1 tbsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
1 tsp. Fresh Ground Pepper
1 tsp. Thyme
Pinch of Cayenne Pepper
1 Onion
Directions:
*If you are working with a thawed chicken, you will want to make sure you remove the neck and giblets from the cavity and pat it dry before putting it in the crock pot. If you are working with a frozen chicken you are going to want to look for a chicken that doesn't have the giblet bag in it. If you can't, no big deal. A little giblet bag and neck never hurt anyone.
Place 4 golf ball sized aluminum balls in the bottom in the bottom of the crock pot.
If working with a thawed chicken, cut an onion in half and place in the cavity.
Place the chicken on top of the aluminum balls in the crock pot and drizzle with the oil.*
Rub the oil all over the body of the chicken.
In a small mixing bowl combine the paprika, seasoning salt, onion powder, garlic powder, cayenne pepper, salt, pepper, and thyme. Mix it all together.
LIBERALLY season the chicken, making sure to get under the wings and in every crevice of the bird.
Place the lid on the crock pot and cook on HIGH for 4 hours or LOW for 8 hours. If you are working from frozen you will need to cook it on LOW for 8-10 hours.
Baste with pan juices and serve.
*You can use unsalted, room temperature, butter in place of the oil if you like.