Rotisserie Style Chicken in the Slow Cooker

Monday, September 3, 2012

It has been a great week 1 for me. I lost 5.8 lbs and I am looking forward to what week 2 will bring. I have to admit that I did cheat one night and had Mexican food galore with hubby. Luckily, it didn't hurt my loss too bad so I am thankful for that. Now it is on to week 2!

This recipe is my family's favorite recipe for chicken. It is super dooper easy to prepare and you can just throw the chicken in the slow cooker and forget about it. You don't have to cook it the slow cooker if you don't want to, but I find it to be the most easiest to do because you don't have to worry about burning the house down if you forget about it or if you have to run to do some errands. The directions for baking are below the recipe directions, but be forewarned that it can take up to 5 hours to bake! Yeah, that's a lot of time but the slow baking makes the chicken really moist. What I like most about this recipe is that it is so versatile. You do not have to use the spices I used below. You can use any combination spices you like. I have a bunch of Mrs. Dash and Mc Cormick Perfect Pinch spices that work really well with this dish so change it up by playing around with different spices! This recipe is great for making shredded chicken for other recipes too! I like to eat the shredded chicken with a little less than 1 tablespoon of Smokin Joe Jones BBQ sauce.with no sugar added. Delicious! Also, don't worry about adding any liquid because the chicken makes it's own juice that will make the chicken really moist. Just take off the skin and remove the bones. Weigh the chicken in accordance to what type of meat you are eating and divide up your portions. You can have 5 oz of dark meat or 6 oz of white meat.You will have meals for a couple of days! Enjoy!



All done!



Season your chicken and then ball up 3 to 4 balls of foil.


Then place your chicken on top of the foil balls so the chicken won't stick to the pan.



Rotisserie Style Chicken in the Slow Cooker
Slightly adapted from www.allrecipes.com
Ingredients:
4 lb whole chicken (4 Leans)
1 tsp salt (4 Condiments)
1 tsp paprika (2 Condiments)
1/2 tsp onion powder (1 Condiment)
1/2 tsp dried thyme leaves (1/2 Condiment)
1/4 tsp cayenne pepper (1/2 Condiment)
1/4 tsp black pepper (1/2 Condiment)
1/2 tsp garlic powder (1 Condiment)
Directions:
Wad three to four pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Mix the spices together and season the chicken. Rub the seasoning under the skin of the breasts and place in the slow cooker on top of the crumpled aluminum foil. Set the slow cooker on Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.The original directions state to cook the chicken on High for one hour and then low fr 8 to 10 hours but I just cooked it on Low for 9 hours. Remove skin and bones before eating. You can have 5 oz of dark meat (legs, thighs or wings) or 6 oz of white meat (breasts).
*You can also bake this chicken in a preheated 250 degree oven uncovered. If you had two 4 lb chickens, you would bake it for 5 hours. With only one 4 lb chicken, you would bake it for about 3 1/2 to 4 hours or when the internal temperature reaches 180 degrees.
4 Servings with 1 Lean and 2.3 Condiments per serving


 photo sig2_zps2zyr25ar.png

share this on »
{Facebook}
{Twitter}
{Pinterest}
Powered by Blogger.